Heat a large skillet over medium-high heat.

Melt the butter and sauté shallots until transparent, about 2 minutes.

Sauté garlic until fragrant, about 30 seconds.

Add the gnocchi and let sear in the butter for a minute.

Add the sun dried tomatoes and reserved oil.

Cook for a further minute to release flavours into the gnocchi.

Pour in the chicken broth, cream and Italian herbs.

Scrape up any browned bits from the bottom of the pan.

Season with salt and pepper to taste.

Mix everything together and reduce heat to medium.

Cover pan with lid and let cook for 5 minutes.

Stir in the spinach leaves and cook until wilted, about 1 minute.

Stir through parmesan cheese and chopped basil.

Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.

Season with a little extra salt & pepper, if needed, to suit your taste.

Serve immediately.