In a 12 inch cast iron pan, heat about 1-2 Tbsp olive oil over medium heat. Add garlic and stir until it starts to brown just slightly and smell nutty. 

Add chopped broccoli to pan and stir together with the garlic, continuing to stir and move around in the pan until the stems get a little tender and everything gets nice and green. Season with a sprinkle of salt and pepper and a pinch of red pepper flakes. Don't overcook the broccoli- it should still have a crunch to it. 

Add in the spinach to the pan- about as much as it can handle (add in batches if you need to) and stir together with the broccoli until the spinach wilts a bit. 

Remove the greens from the pan and put into a bowl. Set aside. 

Return pan to the stove and over low-medium heat melt the butter, watching it closely and stirring. When the foam begins to die down and the butter smells a little nutty but not burnt, add in the gnocchi to the pan. Move the gnocchi so that they are just in a single layer and then let them cook about 4 minutes on one side or until they are nice and browned, increasing heat if necessary. 

Season gnocchi with a sprinkle of kosher salt and pepper and turn them to cook 3 minutes or so on the other side. 

Add the greens back into the pan and stir together, seasoning with salt if necessary and sprinkling with parsley and parmesan cheese. Enjoy immediately while hot.