In a large skillet or pot heat 2 Tablespoons olive oil over medium heat. Once hot, 1 small diced onion and cook until translucent, about 2-3 minutes.

Next, add 4 cloves minced or micro-planed garlic. Stir in and allow to cook about 30 seconds or until fragrant.

Add 1 pound gnocchi into the pan, breaking it apart before putting in the the skillet. Stir to coat with oil and cook a minute or two on each side.

Once the gnocchi start to brown a bit, stir in ½ cup sun dried tomatoes and 1 Tablespoon reserved oil. I like to chop my sun dried tomatoes before putting them in the pan, but you can also just leave them whole if you prefer.

Pour in ½ cup vegetable broth, 1 ¼ cup coconut milk, 1 teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasoning. Stir to combine then lower the heat and cover with a lid.

Cook for about 5 minutes, or until the liquid reduces and thickens a little.

Once the liquids reduce to a little over half, stir in 2 cups chopped spinach and remove from heat allowing the residual heat from the gnocchi to wilt the spinach.

Taste and season with additional salt and pepper as needed. Serve and garnish with fresh basil.