Cook the gnocchi according to the directions on the package. Drain and set aside. This can be done while the chicken and sauce are being prepared.
In a large skillet add two tablespoons of olive oil over medium heat. Season the chicken that has been cut into bite-size pieces with salt and pepper (to taste). Add the chicken to the skillet. Cut for 8 to 10 minute or until it is no longer pink inside.
Once the chicken is cooked through remove from the skillet. Add the two tablespoons of butter and melt. To this add, the garlic and sun-dried tomatoes cook for a minute or two. Add the flour and stir until the flour is blended into the garlic and tomatoes.
Slowly add the heavy cream stirring constantly. Followed by adding the chicken broth and wine.Stir in the Parmesan cheese and Italian seasoning. The sauce should be slightly thickened at this point.
Add the chicken back to the skillet and stir in. Toss in the cooked gnocchi. Season with additional salt and pepper is needed. Simmer a minute or two to bring warm the chicken and gnocchi
Serve with a crusty bread.