Bring a large pot of salted water to a rolling boil. Add potato gnocchi and cook until they float, about 2-3 minutes. Drain the gnocchi and set aside.

In a large skillet, heat olive oil over medium-high heat. Season chicken breasts with salt and pepper, then add to the skillet. Sauté for 5-7 minutes per side until golden-brown and cooked through. Remove chicken and let rest.

Lower heat to medium and add minced garlic to the skillet. Sauté for about 30 seconds until fragrant.

Pour in heavy cream, stirring to combine with garlic. Add lemon zest and juice, season with red pepper flakes, salt, and pepper. Allow to simmer for 2-3 minutes.

Add cooked gnocchi and baby spinach to the sauce, folding gently until well-coated and spinach has wilted, about 1-2 minutes.

Sprinkle in grated Parmesan cheese and stir until melted and creamy. Slice rested chicken and serve atop the gnocchi.