In a large pot, bring salted water to a boil. Add gnocchi and cook until they float, about 2 minutes. Drain and set aside.

In a skillet over medium heat, heat olive oil. Add minced garlic; sauté until fragrant. Add fresh spinach and cook until wilted, about 3 minutes.

Pour in heavy cream, then stir in ricotta and Parmesan until smooth. Season with salt and pepper.

Add drained gnocchi to the skillet, gently tossing to coat them in the sauce.

Place on plates or bowls, garnishing with fresh basil.