1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions—usually until they float to the surface, about 2 to 3 minutes. Use a slotted spoon to transfer gnocchi to a bowl and set aside.
2. In a large skillet over medium heat, melt the butter with olive oil. This combo helps prevent the butter from burning and adds a nice depth of flavor.
3. Add the minced garlic and sauté for 1 to 2 minutes until fragrant, but not browned. I learned early on that garlic burns quickly, turning bitter, so keep an eye on it here.
4. Pour in the heavy cream, stirring to combine. Let it simmer gently for 3 to 4 minutes until it thickens slightly. You want the sauce to coat the back of a spoon—thick but still pourable.
5. Stir in the grated Parmesan cheese, sun-dried tomatoes, and thyme. Continue cooking for another 2 minutes, letting the cheese melt fully into the sauce. Taste and season with salt, pepper, and red pepper flakes if using.
6. Toss the cooked gnocchi into the skillet, folding gently so each piece is coated in the creamy sauce. Add the chopped spinach last, allowing it to wilt just slightly in the residual heat—this keeps it bright and fresh.
7. Remove from heat and garnish with fresh basil leaves and a sprinkle of extra Parmesan. Serve immediately for the best texture and flavor.

One trick I picked up over years of cooking with Eli around is to keep the sauce warm but not boiling once the gnocchi is added. Overcooking gnocchi makes them gummy, and nobody wants that. The goal is tender, fluffy pillows smothered in luscious sauce.