In a large skillet, heat olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.

Add minced garlic to the skillet and sauté for 1 minute until fragrant.

Add the gnocchi to the skillet and pour in the heavy cream. Stir to combine and bring to a gentle simmer.

Add the spinach, sun-dried tomatoes, and artichoke hearts. Cook, stirring occasionally, for an additional 5 minutes until the spinach is wilted and the gnocchi is cooked through.

Stir in the grated parmesan cheese until melted and thickened.

Adjust seasoning with salt and pepper. Serve warm, garnished with fresh basil if desired.