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Preheat your oven to 180°C (350°F).
Wilt the spinach either in a hot pan for 1-2 minutes or in the microwave. Once wilted, squeeze out any excess moisture, finely chop, and set aside.
In a large bowl, mix the ricotta, egg, flour, salt, grated parmesan, black pepper, and chopped spinach until just combined. Set the gnudi mixture aside while you prepare the sauce.
For the sauce, heat a drizzle of olive oil in a pan over medium heat. Sauté the shallot (or red onion) for 2-3 minutes until softened. Add the sliced mushrooms and cook until browned, about 5 minutes. Stir in the garlic and chopped rosemary, cooking for another minute. Sprinkle the tablespoon of flour over the mixture, stirring to coat. Slowly pour in the chicken or vegetable stock while stirring to prevent lumps, and allow the sauce to simmer and thicken for about 5 minutes. Stir in the cream cheese until melted and fully incorporated.
To assemble, use two spoons to form the ricotta mixture into golf ball-sized gnudi and place them into the sauce. Bake in the oven for 15-20 minutes or until the gnudi are puffed up and golden.
Garnish with fresh parsley and extra parmesan before serving.