In a large nonstick pan, melt butter until foamy. 

Add chicken to pan, and cook, stirring occasionally to prevent burning, until golden brown. 

Add tomatoes, garlic and mushrooms, cook until garlic is fragrant and soft and mushrooms have started to brown, about 3 minutes. 

Pour in water and gnocchi. 

Let gnocchi soak up water and reduce, about 4 minutes on high. 

Reduce heat to medium and add spinach, basil, salt and pepper and stir well. 

Let spinach cook down, another 3 minutes, stirring occasionally to prevent burning or sticking. 

Turn heat off and add in cream, stirring vigorously as you add. 

Return to medium heat and stir in parmesan cheese. 

When parmesan is melted and cream sauce is thick, remove from heat and serve immediately.