Heat the olive oil in a large skillet over medium heat. When the oil is hot swirl to coat the bottom and then add in the gnocchi. Break them up with a wooden spoon so they're in a single layer. Cook the gnocchi without moving them for 3-4 minutes.

Toss the gnocchi around and cook for another 6-8 minutes or until they're golden brown and crisp on the outside and tender in the middle. Stir them occasionally. Remove the gnocchi onto a plate when they've finished cooking.

Add the sun dried tomatoes to the skillet along with the spinach, Italian seasoning, salt, pepper, and red pepper flakes. If you find that you need additional oil either use olive oil or the oil from the jar of sun dried tomatoes for extra flavor.

Sauté until the spinach wilts, about 2 minutes. Add in the cannellini beans and add the gnocchi back into the skillet. Stir in the pesto until everything together is coated. Top with the shredded mozzarella and cover the skillet with a lid. Cook on low for another minute or until the cheese is melted and everything is heated through.