Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Add finely chopped leeks and diced yellow onion, sautéing them for about 3 minutes until softened and fragrant. Don't forget to sprinkle a pinch of salt to enhance their natural sweetness.

Next, stir in 2 minced garlic cloves and cook for an additional 2-3 minutes until the garlic becomes fragrant and slightly golden.

Add 2 cups of halved cherry or grape tomatoes to the skillet, allowing them to cook until they blister—about 5 minutes.

Once the tomatoes are blistered, carefully pour in ½ cup of white wine or vegetable stock. Stir everything together and let it simmer for 1-2 minutes.

Add 1 pound of gnocchi to the bubbling sauce, ensuring they are well coated. Cover the skillet and let it simmer for about 4-5 minutes longer than the package instructions recommend.

A minute before serving, mix in ½ cup of grated Parmesan cheese and ½ cup of half-and-half, stirring until the cheese melts and the sauce turns creamy. Add 4 cups of baby spinach at the end, stirring until just wilted.

Serve immediately while hot, garnishing with additional Parmesan and freshly chopped basil or parsley.