1-In a large(4 quart or more) saut pan or stock pot, heat Extra Virgin Olive Oil.
2-Saut Chicken (season to taste with Garlic Powder, Sea Salt, and Cracked Pepper).
3-Once cooked through, stir in Garlic and Onion; mix thoroughly.
4-Add Butter and Wondra. Stir until fully melted, combined, and chicken is coated.
5-Stir in Chicken Broth and Chicken Boulion. Be sure to scrape the crusted flavor off of the bottom of the pan.
6-Bring to a simmer; stirring frequently.
7-Stir in Gnocchi, Oregano, and Parsley. Let simmer (not boil) for 5-7 minutes to cook Gnocchi.
8-Stir in Half and Half, Spinach, and fresh Basil; reduce heat.
9-Stir in Sea Salt and Cracked Pepper. Let combine for about 10 minutes; stirring occasionaly.
10-Stir in grated Pecorino Romano Cheese just before serving.
Go to full version of