Heat sun-dried tomato oil in a deep pan. Add diced chicken, season with salt and pepper, and fry until cooked through. Remove the chicken to a plate.
In the same pan, fry the chopped shallot. Add salt, pepper, smoked paprika, oregano, chili flakes, chopped garlic, tomato paste, and chopped sun-dried tomatoes. Fry for 1 minute.
Pour in water and heavy cream. Add the gnocchi and season with salt. Cover with a lid and cook on medium heat for about 6 minutes.
Stir in the spinach, cooked chicken, 2/3 of the fresh basil, lemon juice, and grated parmesan cheese. Cook briefly until the spinach wilts and the ingredients are combined.
Serve topped with torn pieces of burrata, the remaining fresh basil, a drizzle of oil, and an extra sprinkle of chili flakes.
Cook it hands-free.
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