One Pot Sun Dried Tomato Gnocchi

In a large pot, melt the butter on medium heat. Once melted, add the minced shallot and diced sun dried tomatoes. Saute for 2-3 minutes, stirring occasionally.
3 tablespoon unsalted butter, 1 large shallot, 2 oz sun dried tomatoes
Add the minced garlic, dried oregano, dried basil, dried thyme, paprika, red pepper flakes, and fine sea salt. Stir for 1 minute.
2 teaspoon minced garlic, ¾ teaspoon dried oregano, ¾ teaspoon dried basil, ¾ teaspoon dried thyme, ½ teaspoon paprika, ¼ teaspoon red pepper flakes, ½ teaspoon fine sea salt
Add the vegetable broth and the can of cannelini beans. Turn the heat up to high and bring to a boil.
2 ½ cup vegetable broth, 1 can cannelini beans
Add the gnocchi to the boiling broth, breaking them up so they aren't stuck together. Make sure that the gnocchi is in one even layer so that it can cook evenly. Cook the gnocchi on high heat (boiling) for about 3-4 minutes, until the gnocchi is soft and pillowy.
1 lb potato gnocchi
Once the gnocchi is done cooking, turn the heat down to low and mix in the heavy cream and the parmesan cheese. Then add the baby spinach and mix in until wilted.
¼ cup heavy cream, ¾ cup grated parmesan cheese, 4 oz baby spinach
Serve immediately, and top with additional parmesan cheese, if desired.