Meanwhile, in a separate large skillet, heat 2 tbsp oil over medium heat. Add the shallot and garlic and cook, stirring, until fragrant and softened, about 2 minutes.
Add the sliced mushroom and red pepper flakes, salt and pepper and continue to cook, stirring, until the mushrooms are slightly browned, about 3 more minutes. Pour in the white wine and continue to cook, stirring, until the wine is almost completely reduced, 2-3 more minutes.
Add the creamer and increase the heat to medium-high so that it is simmering rapidly. Sprinkle in the parmesan cheese and cook, stirring, until the creamer begins to thicken, 2-3 more minutes. Once it begins to thicken, reduce the heat back to medium-low and add the baby spinach. Stir into the sauce until it has just wilted, 1-2 minutes.
Add the cooked gnocchi to the mushroom sauce and gently toss to combine. Serve and enjoy! [you can garnish with additional parmesan cheese and chili flakes if you please!]