Cook gnocchi according to package directions. Drain and set aside.
In a large skillet, add olive oil over medium heat. Add mushrooms and saute until tender, for about 5-6 minutes. Add minced garlic, Italian season, salt and pepper. Saute for one minute, then remove to a plate a set aside.
In the same skillet, add low-sodium chicken broth, milk, and flour. Whisk until smooth. Simmer on low for about 3-4 minutes, or until slightly thickened. Add gnocchi, chicken, mushrooms, and spinach. Stir to combine and simmer for 1-2 minutes, or until warmed.
Remove from heat. Stir in shredded Parmesan cheese until thoroughly combined. Serve immediately.