Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper, cooking for 6-7 minutes per side until golden brown and cooked through.

Remove the chicken and slice it into bite-sized pieces. In the same skillet, sauté the minced garlic for about one minute until fragrant.

Pour in the heavy cream and stir to mix well with the garlic, bringing it to a gentle simmer.

Gradually add the grated Parmesan cheese, stirring constantly until it melts and the sauce is smooth.

In a separate pot, boil salted water and cook the gnocchi according to package instructions (usually 2-3 minutes).

Drain the gnocchi and gently fold into the skillet with the creamy sauce and sliced chicken. Stir in spinach if using until wilted.

Serve immediately, optionally garnishing with extra Parmesan cheese.