• Peel, then finely chop shallot.
• Roughly chop spinach.
• Halve zucchini lengthwise, then cut into 1/4-inch half-moons.
• Stir together cream, cream cheese, Cream Sauce Spice Blend and half the Parmesan in a medium bowl. Add 1/2 cup (1 cup) warm water. Season with pepper, then whisk to combine. Set aside.

• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
• Transfer to a plate, then cover to keep warm. 

• Add 1 tbsp butter, then gnocchi and 2 tbsp water to the same pan. (NOTE: For 4 ppl, cook in 2 batches, using 1 tbsp butter and 2 tbsp water per batch.) Cover and cook until softened, 3-4 min. 
• When gnocchi is soft, uncover and cook, stirring occasionally, until golden-brown all over, 3-4 min.
• Transfer to the plate with the chicken, then cover to keep warm.

• Return the pan to medium-high.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then zucchini and peas. Cook, stirring often, until tender-crisp, 3-4 min.
• Add shallots. Cook, stirring often, until fragrant, 2 min.
• Season with salt and pepper.

• Add sauce mixture and spinach to the pan with veggies. Cook, stirring occasionally, until sauce thickens slightly, 1-3 min.
• Season with salt and pepper.

• Add gnocchi to the pan with sauce, then toss to coat.
• Thinly slice chicken. 
• Divide gnocchi between plates.
• Top with chicken. 
• Sprinkle remaining Parmesan over top.
• Sprinkle with chili flakes, if desired.

If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.** Use the same pan to cook gnocchi. 

Slice chicken and top gnocchi with chicken.