Heat olive oil in a large deep 12-inch skillet over medium-high heat. Add ground Italian sausage and cook for 5-6 minutes, breaking it into bite-sized crumbles with a wooden spoon until browned and cooked through. Remove sausage with a slotted spoon to a plate, leaving the flavorful rendered oil in the skillet.

Add the uncooked potato gnocchi directly to the hot skillet. Pan-sear undisturbed for 3-4 minutes until lightly golden and crispy on the exterior, then toss and cook 1 minute more.

Add minced garlic, julienned sun-dried tomatoes, Italian seasoning, and red pepper flakes to the skillet with the gnocchi. Sauté for 60 seconds until fragrant.

Pour in the chicken broth and heavy cream, scraping up any caramelized bits from the bottom of the pan. Bring to a gentle simmer. Cover with a lid and cook for 3 to 4 minutes until the gnocchi are perfectly tender and pillowy.

Return the browned sausage to the skillet. Stir in the fresh baby spinach and grated Parmesan cheese. Simmer uncovered for 1-2 minutes until the spinach wilts and the sauce thickens into a glossy, velvety consistency.

Season to taste with salt and cracked black pepper. Remove from heat, garnish with extra shaved Parmesan and fresh basil, and serve immediately in shallow bowls.