In a large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned, about 5-7 minutes.

Add minced garlic and Italian seasoning to the pot, cooking for an additional minute until fragrant.

Pour in the chicken broth and bring to a simmer.

Stir in the heavy cream and let the mixture cook for about 10 minutes, allowing it to thicken slightly.

While the sauce is simmering, bring a separate pot of salted water to a boil.

Add the gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes until they float to the surface.

Using a slotted spoon, transfer the cooked gnocchi into the pot with the chicken and sauce.

Add the fresh spinach and stir until wilted and everything is well combined, cooking for another 2 minutes.

Ladle the chicken gnocchi into bowls and garnish with grated parmesan cheese and chopped parsley before serving.