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Place a large skillet over medium-high heat. When the skillet is hot, mist generously with cooking spray.
Add the sliced chicken sausage and cook until a little browned, 3-4 minutes, stirring occasionally.
Add the gnocchi and sundried tomato sauce to the skillet. Add the water to the sauce jar, screw on the lid and give it a shake before adding the water to the skillet. Stir to combine.
Bring the mixture just to a simmer, then reduce the heat to medium. Cook until the gnocchi are soft, 3-5 minutes.
Add the spinach and basil to the skillet and stir to combine. Reduce heat to low then cover the skillet and cook until the spinach is wilted, 2-3 minutes.
Sprinkle with Parmesan cheese and additional basil before serving.
Store leftovers in an airtight container in the refrigerator for up to 4 days.