Step 1

In a large saucepan or deep saute pan, heat a little olive oil over a low - medium heat. Saute the onions until they are soft, then add the garlic, sugar and chipotles + a scoop of the adobo sauce (as much as you can spare). Saute for a couple more minutes until the chipotles are soft. You can use the spoon to smoosh them up a little more.

Step 2

Pour the stock into the pan and simmer over a low heat, partially covered, for about 5 minutes until it's slightly reduced.

Step 3

Add in the cream and cheese and allow it to simmer until the cheese has melted in and the sauce is warmed through.

Step 4

Add the basil/cilantro and spinach and simmer until it's just starting to wilt. Then let the sauce sit, covered, off the heat while you prepare the gnocchi.

Step 5

Pan fry the gnocchi. In a large, deep frying pan, heat a thin layer of olive oil over a low-medium heat. Add the gnocchi to the pan and cook, stirring regularly, for 5 minutes until lightly browned on each side.Note that you can boil or even air fry the gnocchi if you prefer.

Step 6

Add the gnocchi into the pan with the sauce and mix through.

Step 7

Serve immediately, with lemon or lime wedges and/or additional cheese for topping.