Cook the gnocchi according to package instructions. I had fresh gnocchi, so I pan-fried them for 2-3 minutes until browned. You can also boil them for 2-3 minutes. Set aside.

Prepare your ingredients: cut the chicken into bite-sized pieces, chop the onion, finely chop the garlic (do not use a garlic press or the garlic flavor may be too harsh), chop the sun-dried tomatoes into smaller pieces, grate the Parmesan, wash and dry the spinach.

In a large bowl, combine flour, spices (basil, oregano, paprika, onion and garlic powder), salt and pepper. Add the chicken and toss to coat.

Heat the oil in a large frying pan over medium-high heat. When hot add the chicken and cook until browned on both sides (it doesn't have to be completely cooked through). You can cook it in 1 batch or if you want to get a better browning on the chicken, cook it in two batches. Transfer the chicken to a plate.

Add the butter and onion to the pan. Reduce the heat to low and cook for 2-3 minutes until softened. Add the garlic and cook for 30 seconds.

Add the tomato paste and 1/2 Tbsp of flour. Cook for a minute.

Add the wine. Cook for a couple of minutes over medium heat until almost evaporated.

Add the broth, cream, and paprika. Cook for a couple of minutes until the sauce is thickened.

Add the parmesan and sun-dried tomatoes. Cook for 1-2 minutes until the cheese is melted and the sauce is thickened a little bit more. Season the sauce with salt and pepper if needed.

Add the chicken back to the pan and cook in the sauce until cooked through (if the chicken was already cooked through, add it with cooked gnocchi and spinach).

Add the cooked gnocchi and spinach. Cook over low heat for about a minute or until the spinach is wilted.

Enjoy!