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Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt, pepper, paprika, and Italian seasoning. Cook the chicken for 5–7 minutes, until golden and cooked through. Transfer it to a plate.
Add the gnocchi directly to the same pot and sear for 4–6 minutes, stirring occasionally, until golden and lightly crisp on the outside. Transfer the gnocchi to a plate.
Melt the butter in the same pot. Add the onion and cook for 3–4 minutes. Stir in the garlic and sun-dried tomatoes; cook for another minute.
Add the tomato paste, tomato pesto, red pepper flakes, paprika, onion powder, garlic powder, smoked paprika, cayenne pepper, salt and pepper. Cook for 1–2 minutes to deepen the flavor.
Add the spinach and stir until wilted.
Pour in the chicken broth, scraping up any flavorful bits from the bottom. Bring to a gentle boil.
Reduce the heat to low. Stir in the heavy cream, Parmesan, cooked chicken, and seared gnocchi. Simmer gently for 3–4 minutes, until the gnocchi are tender—do not let the soup boil.
Finish with fresh basil or parsley and extra Parmesan. Serve warm with crusty bread.