Heat olive oil in a large pot over medium heat and add diced onion, cooking for 3-4 minutes until softened and fragrant. Stir in minced garlic and cook for another 30-45 seconds until the raw garlic smell disappears, then you're ready for the next step.

Pour crushed tomatoes and vegetable broth into the pot, stirring well to combine all ingredients evenly throughout the liquid. Add dried basil, oregano, and red pepper flakes, then bring the mixture to a gentle simmer for 15 minutes to allow the flavors to meld beautifully.

While the tomato broth simmers, bring a separate pot of salted water to a boil and carefully add the potato gnocchi, cooking for 2-3 minutes until the gnocchi float to the surface. Remove gnocchi with a slotted spoon and set aside on a plate.

After the tomato base has simmered for 15 minutes, stir in the heavy cream slowly, making sure it incorporates smoothly without curdling or separating. Season with salt and pepper to taste, then gently add the creamy savory tomato gnocchi soup garnish of fresh spinach, stirring until it wilts completely into the warm broth.

Add the cooked gnocchi to the pot and stir gently to combine without breaking the delicate pillows into smaller pieces. Simmer for 2-3 more minutes to ensure everything reaches the perfect serving temperature.

Ladle the warm soup into bowls and top with fresh chopped basil and grated parmesan cheese for authentic Italian finishing touches. Serve immediately while the gnocchi are still tender and the broth is piping hot.