Dice the onion and mince the garlic.

Heat olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Pour in the tomatoes, the vegetable stock and add the drained cannellini beans. Let simmer for about 10 minutes.

In the meantime, cook the gnocchi according to the package instructions until they float to the top, then drain.

Into the skillet with the tomato and bean mixture, stir in the heavy cream and let it simmer for a few minutes to thicken.

Add the cooked gnocchi to the sauce, followed by the baby spinach. Cook until the spinach wilts, about 2 minutes.

Squeeze in fresh lemon juice, and season with salt and pepper to taste.

Serve the gnocchi in bowls, and garnish with fresh basil leaves torn or chopped.