Heat 1–2 tablespoons olive oil in a large pot over medium-high heat.

Add chicken and cook until no longer pink inside, about 6–8 minutes per side for breasts. Remove chicken and shred with two forks.

Reduce heat to medium. Add a splash of oil if the pot is dry. Stir in chopped sun-dried tomatoes and the pesto. Cook 1–2 minutes to bloom the flavors.

Toss in the fresh spinach and cook, stirring, until it wilts down — about 2 minutes.

Add the potato gnocchi to the pot. Pour in enough water or chicken broth to just cover the gnocchi (about 3–4 cups depending on pot size). Bring to a boil, then reduce to a gentle simmer. Cook until gnocchi float and are tender, usually 2–4 minutes for fresh/frozen gnocchi.

Lower the heat to medium-low. Stir in the cream and grated Parmesan until the broth becomes silky and slightly thickened. Taste and season with salt and fresh-cracked pepper.

Fold the shredded chicken back into the soup and warm through for 2–3 minutes.

Serve immediately with torn pieces of crusty baguette and a glass of white wine if desired.