You will need one pot to boil the gnocchi and a large skillet for everything else.

First, bring a pot of water to a rolling boil.

While you are waiting for the water to boil, chop your onion, mine or grate the garlic cloves, chop the sun-dried tomatoes (I chop in half) and get your spinach and spices ready.

Once it is at a rolling boil, add 1 tsp of salt and carefully add the gnocchi.

Give it a stir and turn to medium-high.

Cook the gnocchi uncovered for 2 minutes less than the time mentioned on the package instructions.

While the gnocchi is cooking, make the sauce.

Add 1 tbsp of olive oil to a large skillet and turn the heat to medium-high.

Once the oil is hot, add your chopped onion and sauté for a couple of minutes.

Next, lower the heat to medium and add the garlic, stir and sauté for another minute then add the sun-dried tomatoes, spinach, salt, pepper, paprika powder and oregano.

Stir and cook for a couple of minutes then add the chicken stock or water. If you are adding water instead of chicken stock, add about 2 tsp of olive oil.

Stir and cook until the spinach is wilted.

Next, add the milk, stir and give it a taste.

Adjust seasoning if necessary. I tend to add a bit more salt and ground pepper at this time. It will depend on how salty your chicken stock is.

By now the gnocchi should be done cooking.

Using a slotted spoon transfer the gnocchi from the water to the skillet and carefully fold in the gnocchi.

Taste and adjust seasoning once more.

Add the shredded cheese, cover your skillet and allow the cheese to melt on medium-low heat.

To serve, add some chopped fresh parsley and a light dusting of paprika powder.