1. Begin by bringing a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
2. In a large skillet over medium heat, heat the olive oil. Add the chicken pieces, seasoning with salt and pepper. Sauté until golden brown and cooked through, approximately 7-8 minutes. Remove the chicken from the skillet and set aside.
3. Add the minced garlic to the same skillet, cooking until fragrant, about 30 seconds. Stir in the sun-dried tomatoes and spinach, cooking until the spinach wilts.
4. Pour in the heavy cream and chicken broth, stirring to combine. Allow the mixture to simmer gently for 5 minutes, thickening slightly.
5. Return the cooked chicken to the skillet, along with the gnocchi and Parmesan cheese. Stir in the Italian seasoning, ensuring everything is well-coated in the creamy sauce.
6. Cook for an additional 2-3 minutes, allowing the flavors to meld together beautifully. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve the gnocchi garnished with fresh basil, adding a burst of color and freshness to your dish.

From my own kitchen trials, I find that allowing the sauce to simmer just a touch longer intensifies the flavors. It’s a small tweak that makes a big difference in the final taste.