1. Add the sun-dried tomatoes to a heatproof bowl and pour some boiling water on top. Let sit for about 10 minutes, then remove from the soaking water and chop coarsely. Cut the chorizo into slices. Peel and finely mince the garlic. Set aside.

2. Add some oil to a large pot and heat up. Add the sliced chorizo and fry (over medium-high heat) from all sides until nicely browned – takes about 3-4 minutes. Add the chopped sun-dried tomatoes, the minced garlic, and sauté together with the chorizo for a minute or so. Add the gnocchi and cook with everything for 2-3 minutes longer while stirring often.

3. Deglaze with the white wine and let cook until about half of the wine is gone. Add the heavy cream and grated parmesan and mix in. Bring back to a boil, then add the baby spinach leaves and let them wilt down for about 1-2 minutes. Season with salt and pepper – be careful with the salt since the chorizo, sun-dried tomatoes, and parmesan add already a lot of flavors. Serve with some more grated parmesan on top (optional).