1. Pat the chicken pieces dry and season with salt pepper and half the Italian seasoning

2. In a heavy skillet heat olive oil and butter over medium high heat

3. Add the chicken and cook until golden and cooked through about 5–6 minutes then remove and set aside

4. In the same skillet sauté garlic and sun dried tomatoes until fragrant about 1 minute

5. Pour in chicken broth and simmer for 2 minutes scraping up brown bits

6. Stir in light cream and simmer until the sauce thickens about 3–4 minutes

7. Cook the gnocchi according to package instructions until they float then drain

8. Add the cooked gnocchi to the skillet and toss to coat with the sauce

9. Return the chicken to the skillet add spinach and Parmesan and stir until the spinach wilts and the cheese melts

10. Taste and adjust seasoning then serve immediately