Heat a 10-inch skillet over medium-high heat and add 3 tablespoons olive oil.
Add 10 ounces refrigerated gnocchi and fry, stirring occasionally, until the gnocchi are golden and crisp on the outside, about 4–6 minutes.
Transfer the fried gnocchi to a bowl or plate and set aside.
Reduce heat to medium and pour 1½ cups heavy whipping cream and ¾ cup chicken broth into the same skillet; whisk to combine.
Add 1 teaspoon garlic powder, 1 tablespoon Italian seasoning, and 1 cup grated Parmesan cheese; whisk and cook until the sauce starts to thicken, about 6–8 minutes.
Stir in 1 cup chopped baby spinach and ½ cup drained sun-dried tomatoes and simmer until the spinach wilts, about 1–2 minutes.
Return the fried gnocchi to the skillet and gently toss to coat with the sauce until heated through.
Serve immediately.
