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Fill a large pot with water, bring to a boil, add gnocchi and boil for 2-3 minutes. Drain and rinse with cold water, set aside.
Season chicken with salt, pepper, basil, thyme, and parsley. Bring 2 tablespoons oil to heat in a large skillet, add chicken and saute 4-5 minutes until cooked through. Transfer to a plate or bowl and set aside.
Add butter and remaining 1 tablespoon oil to the pan, along with mushrooms and garlic. Saute 1-2 minutes until mushrooms are tender.
Add gnocchi, chicken, chicken broth, heavy cream, and crushed red pepper flakes to the pan. Stir until sauce starts boiling. Stir in spinach until tender and wilted. Season with salt and pepper to taste. Sprinkle Parmigiano Reggiano over the top and serve.
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