Heat 1 tablespoon olive oil in a large 12-inch cast iron skillet over medium-high heat. Add ground Italian sausage and cook for 5 to 6 minutes, breaking it into bite-sized browned morsels with a wooden spatula until fully cooked. Drain excess fat if desired, leaving 1 tablespoon in skillet.

Add minced garlic, julienned sun-dried tomatoes, Italian seasoning, and red pepper flakes directly to the sausage. Sauté for 60 seconds until delightfully fragrant.

Pour in the uncooked potato gnocchi, chicken bone broth, and heavy cream. Stir gently to distribute the gnocchi evenly in the liquid.

Bring the sauce to a lively simmer, then reduce heat to medium-low. Cover the skillet with a tight-fitting lid and cook for 4 to 5 minutes until the gnocchi are tender, plump, and pillowy.

Remove lid and stir in the grated Parmigiano-Reggiano and fresh baby spinach. Stir for 1 to 2 minutes until the spinach wilts into the creamy pink sauce and the texture turns velvety and rich.

Sprinkle shredded mozzarella evenly across the surface. Cover with lid for 2 minutes over low heat (or place under the oven broiler for 2 to 3 minutes) until the mozzarella is completely melted, bubbly, and blistered with golden spots.

Garnish with fresh basil ribbons and cracked black pepper, and serve hot straight from the skillet.