Creamy Sundried Tomato with Gnocchi Soup

2 tablespoons extra virgin olive oil
2 ½ cups yellow onion, chopped
2 cups carrots, chopped
10 ounces Yukon gold potato, peeled and sliced thin, so it cooks faster
1 ½ cups celery stalks, chopped
½ cup chopped sun-dried tomatoes (we use dry not packed in oil)
4 cloves garlic, chopped
1 ½ tablespoons dried oregano
1 ½ tablespoons dried basil

2 teaspoons paprika
2 tablespoons fresh thyme leaves, chopped
Rounded ¼ teaspoon chili flakes
1 pinch each kosher salt and black pepper
9 cups chicken broth
2 ¼ cups heavy cream, or whole milk
½ cup grated parmesan plus extra for garnish
6 cups baby spinach
1-pound fresh gnocchi, cooked according to package directions and sautéed until slightly browned.