Step 2: Build the Sauce Base Reduce heat to medium. Add minced garlic to the same pan and cook for 30 seconds until fragrant. Add tomato paste and press it flat into the pan. Let it sit undisturbed for 60 seconds until it darkens from bright red to brick red. Add sun-dried tomatoes, oregano, thyme, and red pepper flakes. Stir everything together for 30 seconds.

Step 3: Deglaze and Reduce Pour in chicken stock. Use a wooden spoon to scrape every browned bit from the pan bottom. Raise the heat to medium-high and let the stock reduce by one third, about 3 minutes.

Step 4: Add the Cream and Gnocchi Reduce heat to medium-low. Pour in heavy cream and stir to combine. Bring to a gentle simmer. Do not boil. Add shelf-stable gnocchi directly into the simmering sauce. Do not pre-boil. Stir gently to submerge each piece. Set a timer for 4 minutes and watch the surface of the sauce.

Step 5: The Float Test When individual gnocchi pieces begin to rise and float, taste one immediately. Tender with a slight chew means done. Soft all the way through means overcooked. Pull the pan off the heat the moment the texture is right.

Step 6: Finish With Spinach and Parmesan With the heat completely off, add spinach and stir until wilted, about 60 seconds. Add Parmesan in three separate additions, stirring fully between each one. The residual heat melts the cheese without breaking the sauce.

Step 7: Return Chicken and Serve Return the seared chicken and any resting juices to the pan. Stir to combine. Taste for salt. Top with fresh basil and serve immediately.