Begin by heating a large skillet over medium heat. Add unsalted butter to the pan and melt it until it starts to foam, ensuring it doesn't brown.

Once the butter is melted, add minced garlic to the skillet. Stir continuously for about 30 seconds until it becomes fragrant.

Next, stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes. Continue to cook for 1 minute.

Pour in the vegetable broth and heavy cream, stirring continuously until the mixture turns a beautiful pale orange hue. Let it gently simmer for 2-3 minutes.

Introduce the potato gnocchi to the simmering sauce, ensuring they are well-coated. Cover the skillet with a lid and steam for about 2 minutes.

After the steaming process, remove the lid and stir in the grated Parmesan cheese. Use additional vegetable broth if needed.

Fold in the fresh baby spinach, cooking it just until wilted, which should take about 60 seconds.

Turn off the heat and garnish your Marry Me Gnocchi with fresh basil leaves. Serve hot.