Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside (it doesn’t need to be fully cooked yet).

Reduce heat to medium and stir in garlic. Cook until fragrant, about 30 seconds.

Pour in chicken broth and heavy cream, scraping the bottom of the pan to release browned bits.

Add gnocchi and stir to coat. Simmer for 5–7 minutes, until the gnocchi is tender and sauce begins to thicken.

Stir in lemon juice, lemon zest, and spinach. Let spinach wilt down, then add Parmesan and stir until melted into the sauce.

Season with salt and pepper to taste. Serve hot with extra Parmesan if desired.