Instructions:
- Prep the Chicken: Toss chicken cubes with flour, salt, and pepper until lightly coated.
- Sear the Chicken: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Sear chicken in batches until golden brown on all sides. Remove chicken and set aside, leaving any fond in the pan.
- Aromatics Base: Reduce heat to medium. Add remaining 1 Tbsp olive oil and the butter. Sauté minced garlic for 60 seconds until fragrant.
- Deglaze: Pour in the white wine (if using) and scrape up all the browned bits from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
- Build the Sauce: Stir in chicken broth, heavy cream, and sun-dried tomatoes. Bring to a gentle simmer.
- Cook the Gnocchi: Add the uncooked gnocchi directly into the simmering sauce. Stir well. Simmer gently for 5–7 minutes, stirring occasionally, until the gnocchi are tender.
- Combine & Finish Sauce: Return the seared chicken to the skillet. Stir in the grated Parmesan cheese until the sauce thickens slightly.
- Wilt the Greens: Fold in the fresh spinach until just wilted. Taste and adjust seasoning (salt/pepper).
- Serve: Dish immediately, garnishing generously with fresh basil and extra Parmesan.