Prepare the Meatballs: In a large mixing bowl, combine the chicken mince, finely chopped onion, 2 minced garlic cloves, breadcrumbs, egg, milk, chopped parsley, dried oregano, salt, and pepper. Use your hands to gently mix until just combined. Overmixing can lead to tough meatballs, so stop as soon as everything is incorporated. The mixture should feel soft and slightly sticky.

Form and Brown the Meatballs: Roll the mixture into approximately 20-24 evenly sized meatballs, about 3-4 cm in diameter. Heat 1 tablespoon of olive oil in a large frying pan or skillet over a medium-high heat. Once the oil shimmers, carefully place the meatballs in the pan, ensuring not to overcrowd it. You'll hear a gentle sizzle as they hit the hot pan. Brown them for about 5-7 minutes, turning occasionally, until they are golden-brown all over with a lovely crust. They won't be cooked through at this stage, but the exterior will look invitingly caramelised. Remove the browned meatballs to a plate and set aside.

Sauté Aromatics for the Sauce: Add the remaining 1 tablespoon of olive oil to the same pan. Reduce the heat to medium. Add the remaining 2 minced garlic cloves and the chopped sun-dried tomatoes. Sauté for 2-3 minutes, stirring frequently, until the garlic is fragrant and lightly golden, and the sun-dried tomatoes have softened and released their rich, aromatic oils. The kitchen will begin to smell wonderfully savoury and sweet.

Build the Sauce: Pour in the tinned chopped tomatoes and chicken stock. Stir well, scraping up any delicious browned bits from the bottom of the pan – these add immense depth of flavour. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes. This allows the flavours to meld beautifully, creating a rich, red base that looks vibrant and inviting.

Add Meatballs, Spinach, and Cream: Gently nestle the browned chicken meatballs back into the simmering sauce. Stir in the fresh spinach a handful at a time; it will wilt down quickly, turning a deeper green and almost disappearing into the sauce. Pour in the double cream and stir again. The sauce will transform, becoming a lighter, creamy orange hue. Continue to simmer gently for another 10-12 minutes, uncovered, allowing the meatballs to cook through and the sauce to thicken slightly. The aroma will be incredibly enticing, signalling a truly delicious meal.

Cook Gnocchi and Finish: While the meatballs are simmering, cook the gnocchi according to package instructions, usually in a large pot of salted boiling water for 2-3 minutes. They are done when they float to the surface – they’ll look plump and tender. Drain them thoroughly. Add the cooked gnocchi directly into the pan with the meatballs and sauce. Stir gently to combine everything, ensuring every piece of gnocchi and every meatball is coated in the luscious sauce. Stir in the grated Parmesan cheese until melted and smooth. Serve immediately, garnished with extra Parmesan and a sprinkle of fresh parsley if desired.