Bring 4 quarts water to boil in large pot. Add gnocchi and 1 tablespoon salt and cook, stirring often, until just cooked through. Reserve 1½ cups cooking water, then drain gnocchi and set aside. Wipe pot dry with paper towels.

Meanwhile, toss panko with 1 tablespoon olive oil in bowl. Microwave panko, stirring occasionally, until deep golden brown, 1 to 4 minutes; set aside to cool.

Heat tomato oil in now-empty pot over medium heat until shimmering. Add sun-dried tomatoes and spinach, 1 handful at a time and cook, stirring constantly, until spinach is uniformly wilted, about 1 minute. Stir in cooked gnocchi and ½ cup reserved cooking water and toss to coat.

Off heat, stir in ricotta until well combined. Adjust consistency with remaining 1 cup reserved cooking water as needed and season with salt and pepper to taste. Sprinkle individual portions with toasted bread crumbs. Serve.