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

Heat olive oil in a large skillet over medium heat. Add minced garlic and sun-dried tomatoes, sautéing until fragrant.

Pour in heavy cream, chicken broth, Italian seasoning, and red pepper flakes. Bring to a gentle simmer.

Stir in grated Parmesan cheese until melted and smooth, then add the baby spinach until wilted.

Add the cooked gnocchi into the creamy sauce, toss to coat evenly, and serve warm.