Cook Yukon Gold potatoes either by baking at 375°F for 45-60 minutes or microwaving for 10-15 minutes until cooked through

Push cooked potatoes through a ricer or fine mesh strainer to create a smooth mash

Add 2 egg yolks to the mashed potatoes and mix together

Sift 1 cup flour and gradually incorporate it into the potato mixture, working by hand until a smooth dough forms

Divide dough in half and roll each piece into a ½ inch thick log

Cut logs into evenly-sized pieces and dust with flour to prevent sticking

Optionally use a fork to create ridges on gnocchi pieces

Cover gnocchi with a damp towel and set aside until ready to cook

Trim chicken thighs of excess fat and inspect for bone fragments

Coat chicken with olive oil and season with garlic powder, onion powder, paprika, dried oregano, salt, and pepper

Heat a large Dutch oven to medium-high heat and add olive oil

Sear chicken thighs for 2 minutes per side, flipping 2-3 times until fully cooked to 155°F (will continue cooking to 165°F)

Remove cooked chicken and let rest

Reduce heat to medium-low and sauté diced shallot, garlic, and sun-dried tomatoes for 3 minutes until shallots become translucent

Add tomato paste, garlic powder, paprika, dried oregano, and red chili flakes; toast until raw tomato paste smell is gone

Add 6 cups high-quality chicken broth and bring to a simmer, scraping the bottom of the pan

Simmer uncovered for 15 minutes to allow water to evaporate and concentrate flavors

Slowly pour in 4 cups heavy cream and stir gently

Grate in 2 cups fresh Parmigiano-Reggiano cheese and stir until melted

Bring soup back to a light simmer uncovered, stirring every 1-2 minutes for about 30 minutes until thickened

Reduce heat to medium-low and taste, adjusting salt as needed

Cut rested chicken into cubes and add back into soup

In a separate pot of boiling salted water, cook fresh gnocchi for 2-3 minutes until they float to the surface

Add cooked gnocchi to the soup and fold together

Stir in a handful of fresh spinach and 4-5 stems of fresh Italian parsley, torn

Add fresh basil if desired and stir everything together

Serve hot