Gather all ingredients.
For the meatballs, combine all meatball ingredients in a bowl, evenly blend but don’t over mix. Roll about 1.5 – 2 TBSP amounts into small meatballs.
Heat 2 TBSP oil in a medium sauté pan. Cook meatballs in pan until brown on all sides. They don’t need to be fully cooked; they will cook fully later in the sauce. Remove from pan once brown on all sides, working in batches if needed to not over-crowd the pan.
Once meatballs are complete, using the same pan, heat oil and sauté onions for about 3-4 minutes until onions are softened. Add garlic and cook for another 30 seconds.
Add white wine and cook another 2-3 minutes until wine has reduced. Add sun dried tomatoes, combine.
Add the chicken stock and heavy cream, stir to combine evenly. Season with salt, pepper and Italian seasoning.
Once the sauce begins to simmer, add back in the meatballs and cover with lid. Allow to simmer for about 5 minutes until meatballs are cooked through completely.
Add the gnocchi and cook another 5 minutes until gnocchi are cooked.
Stir in spinach and parmesan cheese. Allow spinach to wilt.
To plate, evenly divide meatballs and gnocchi. Top with additional parmesan cheese. Enjoy!