Heat olive oil in a large pot.

Saute diced onion and minced garlic until softened.

Add chopped roasted red peppers to the pot.

Stir in sun-dried tomatoes, San Marzano tomatoes, chicken broth, salt, white pepper, and sugar.

Bring to a boil, then reduce heat and simmer for 15 minutes.

Puree the soup using an immersion blender or regular blender.

Stir in basil, spinach, and heavy cream.

Set soup aside.

Bring a large pot of water to a boil for the gnocchi.

Combine mashed potatoes, spinach, and garlic powder in a food processor.

Pulse until well combined.

Transfer the mixture to a bowl.

Add eggs, flour, and salt.

Mix until the dough comes together.

Turn dough onto a floured surface and knead 20 times.

Divide dough into 6 portions.

Roll each portion into a rope about 1 inch thick.

Cut into 1-inch segments.

Place gnocchi on a floured cookie sheet.

Cook gnocchi in boiling water for 2 minutes.

Remove with a slotted spoon and add to the soup.

Repeat until all gnocchi is cooked.

Stir in 1 cup of gnocchi water into the soup.