1. Start by bringing a large pot of salted water to a boil. Add the gnocchi and cook according to the package directions, until they float to the surface. Drain the gnocchi and set them aside, reserving a bit of the pasta water in case you need to adjust the consistency of the sauce later.

2. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 5-7 minutes. Then, add the minced garlic and cook for an additional minute, stirring constantly to prevent the garlic from burning.

3. Pour in the crushed tomatoes and stir in the oregano, basil, salt, pepper, and a pinch of red pepper flakes (if using). Allow the sauce to simmer for 15-30 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken.

4. Remove the sauce from the heat and stir in the heavy cream and grated Parmesan cheese until the mixture is smooth and creamy.

5. Toss the baby spinach into the creamy tomato sauce and stir until the spinach is wilted and fully incorporated.

6. Add the cooked gnocchi to the creamy tomato spinach sauce, gently tossing to coat the gnocchi evenly. If the sauce is too thick, add a splash of the reserved pasta water to adjust the consistency as needed.

7. Serve the Creamy Tomato Spinach Gnocchi immediately, garnished with extra Parmesan cheese and fresh herbs, if desired.