Let's cook.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped sun-dried tomatoes, cooking for 2 minutes until fragrant.
Pour in 1 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 5 minutes, stirring occasionally, until the sauce slightly thickens.
While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the 1 pound of potato gnocchi and cook according to package directions, usually 2-3 minutes, until they float to the surface.
Drain the cooked gnocchi and add them directly to the skillet with the creamy sauce.
Add the 5 ounces of fresh spinach to the skillet. Stir gently until the spinach wilts, about 2-3 minutes.
Stir in 1/2 cup of grated Parmesan cheese until melted and well combined.
Serve immediately, garnished with additional grated Parmesan cheese if desired.
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