Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain the gnocchi and set aside.

Prepare the Sun-Dried Tomatoes: If using sun-dried tomatoes packed in oil, drain and julienne them. If using dried sun-dried tomatoes, rehydrate them in hot water for about 10 minutes, then drain and julienne.

Sauté the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes.

Combine Ingredients: Add the julienned sun-dried tomatoes to the skillet and cook for another 2-3 minutes. Then, add the cooked gnocchi and toss to coat in the garlic and oil mixture.

Add Spinach: Stir in the chopped spinach and cook until just wilted, about 1-2 minutes.

Season and Serve: Season the gnocchi salad with salt and pepper to taste. Transfer to a serving dish and sprinkle with grated Parmesan cheese. Garnish with pine nuts if desired.