Sauté the Chicken: Olive oil warms in a large deep skillet over medium heat. Chicken pieces go in next along with salt and black pepper. Stir occasionally and cook until the chicken turns lightly golden and cooks through. Remove the chicken to a plate so it stays tender.
Build the Flavor Base: Shallots slide into the same pan and cook until soft and fragrant. Garlic follows and gets stirred for a few seconds until aromatic. Sun dried tomatoes go in next and release their rich flavor into the oil.
Create the Sauce: Chicken broth pours in and gets stirred well to lift all the flavor from the bottom of the pan. Half and half cream follows and gently simmers. The mixture should look smooth and lightly creamy.
Cook the Gnocchi: Gnocchi go straight into the pan and get stirred so they stay separated. Let them cook in the sauce, stirring often, until they turn tender and start thickening the liquid around them.
Add Chicken and Spinach: Cooked chicken returns to the pan along with chopped spinach. Stir gently until the spinach wilts and blends into the sauce.
Finish with Cheese: Mozzarella and parmesan get added gradually while stirring. The sauce thickens and turns creamy as the cheese melts. Taste and adjust seasoning if needed.
Serve Hot: Remove from heat and let the gnocchi rest briefly. The sauce thickens slightly as it sits, making every scoop rich and satisfying.
