Dice onion and slice mushrooms (if not pre-sliced). Mince garlic.
Heat a large skillet with high sides (or stockpot) over medium heat. Add olive oil and saute onions and mushrooms until the onions begin to go translucent (4-5 minutes). Add garlic and saute for another 30 seconds.
Pour in diced tomatoes (including the juice) and add Italian seasonings, maple syrup and salt. Add 2 cups of spinach and carefully stir.
Once spinach wilts, add uncooked gnocchi and stir together. Simmer for 3-4 minutes, until the gnocchi is cooked. Stir in Parmesan cheese and serve warm.
Makes 3-4 servings.