Preheat the oven to 400 degrees F.
Line a baking sheet with parchment paper and put the chicken on it, removing the extra marinade as you remove the chicken from the baggy. Put in the oven and cook for about 20 minutes, until cooked through (or 165 degrees). Once cooked, remove from the oven, and reserve 8 of the chicken thighs for Asian Chicken Salad and Honey Sesame Cashew Chicken.
While cooking, bring a half filled large pot (with a lid) of water to boil. Once boiling, cook the gnocchi according to the instructions. Drain and set aside.
While water is boiling, melt the butter in a large skillet over medium heat and add in the garlic, Italian seasoning, and red pepper flakes and cook for 1-2 minutes, until the garlic is fragrant. Add the Onion and Mushrooms and sauté until onion is translucent and the mushrooms are soft, about 3-4 minutes.
Pour in the chicken broth heat for 2-3 minutes. Gradually pour in the cream, whisking continually as you pour it in so it blends well. Add in the shredded mozzarella, continuing to whisk for 2-3 minutes until sauce is beginning to thicken.
Stir in the cooked potato gnocchi. Taste and season with salt and pepper.
Place the chicken thighs into the skillet and let simmer for about 2 minutes to heat chicken through. Add the spinach and sun dried tomatoes, stirring, and removing once spinach is just wilted.
Serve immediately with parmesan, Green onions, and a little basil.

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