Heat olive oil in a skillet over medium heat. Add garlic and sun-dried tomatoes and cook for 1-2 minutes until fragrant.

Pour in the heavy cream, then add red pepper flakes, salt, and black pepper. Simmer gently for 3 minutes.

Stir in the gnocchi, cover, and cook for 5-7 minutes, stirring occasionally.

Add spinach and stir until wilted.

Stir in parmesan until melted and creamy. Adjust seasoning and serve hot.