Bring a large pot of salted water to a boil to cook the gnocchi.

Allow chicken to come to room temperature before cooking.

If using frozen spinach, thaw and drain any excess water beforehand.

Add gnocchi to the boiling water and cook according to package instructions (approximately 2-3 minutes, or until they float). Drain and set aside.

In a large skillet, heat olive oil over medium heat. Season diced chicken with Cajun seasoning, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until browned and cooked through.

Reduce the heat to low. Pour in the heavy cream and chicken broth, stirring to combine, and bring to a gentle simmer.

Stir in spinach and diced tomatoes, cooking for about 2-3 minutes until spinach is wilted and tomatoes are warmed through.

Add the cooked gnocchi to the skillet, tossing gently to coat in the creamy sauce. Stir in grated Parmesan cheese until it melts.

Serve immediately, garnished with fresh parsley if desired.