In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add 1 finely chopped onion and sauté for about 5 minutes until it softens and turns lightly golden.

Stir in ½ cup of dry white wine, 1 tablespoon of Dijon mustard, 2 minced garlic cloves, and 1 teaspoon of Italian seasoning. Cook for 1 minute.

Incorporate 1 can (14.5 ounces) of diced tomatoes, 1 cup of heavy whipping cream, and 1 package (about 16 ounces) of uncooked potato gnocchi. Stir gently, then bring to a gentle bubble.

Cover the skillet, reduce the heat to low, and simmer for 5 minutes, allowing the gnocchi to cook through.

Stir in about ⅓ cup of torn fresh basil leaves. Season with salt and pepper to taste, and cook for an additional 2-3 minutes.

Optionally, stir in freshly grated Parmesan cheese or sprinkle it on top before serving.