Cook the gnocchi

• Cook the gnocchi according to the package instructions.
• Drain and set aside.

Sear the chicken

• Season the chicken pieces with salt and pepper.
• Heat the olive oil in a large skillet over medium-high heat and add the chicken.
• Cook until no longer pink, then remove from the pan and set aside.

Build the base

• Lower the heat to medium and add a little more olive oil if needed.
• Sauté the onion until soft and translucent.
• Add the garlic and cook until fragrant.

Caramelize the tomato paste

• Stir in the tomato paste and cook, letting it caramelize slightly.

Add the aromatics

• Add the sun-dried tomatoes, oregano, Italian seasoning and crushed red pepper flakes.
• Stir to combine.

Deglaze and reduce

• Pour in the chicken broth, scraping up any browned bits.
• Let simmer to slightly reduce.

Make the creamy sauce

• Lower the heat to medium-low and stir in the heavy cream, whisking until smooth.
• Add the Parmesan and stir until melted.
• Stir in the spinach and cook until wilted.

Combine everything

• Return the chicken to the skillet along with the cooked gnocchi and toss to coat evenly.
• Add the butter and stir until the sauce is silky.
• Taste and adjust with salt and black pepper, then cover over medium-low and let the sauce thicken a little.

Serve

• Garnish with fresh basil and extra Parmesan before serving.