Pat the chicken cubes dry with paper towels and season generously with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and sear for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet, scraping up any browned bits from the bottom. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and Italian seasoning, cooking for another 1 minute until fragrant.

Pour in the chicken broth and heavy cream, scraping the bottom of the pan to loosen any remaining flavorful bits. Bring the mixture to a gentle simmer. Add the remaining 1/2 tsp salt and 1/4 tsp black pepper. Stir in the gnocchi and return the seared chicken to the skillet. Continue to simmer for 5-7 minutes, stirring occasionally, until the gnocchi are tender and the sauce has slightly thickened.

Stir in the fresh spinach a handful at a time, allowing it to wilt completely into the sauce, about 2-3 minutes. Finally, stir in the freshly grated Parmesan cheese until melted and fully incorporated, creating a rich, creamy sauce. Taste and adjust seasonings if necessary.

Serve immediately, garnished with extra Parmesan cheese if desired. Enjoy!