heat olive oil and add garlic, and sautee until translucent.
add chicken and cook until brown.
add mushrooms and cook until soft.
separately, heat chicken stock with the tomatoes, until they are soft. Add to the pan with the wine and spices. Bring to a boil and reduce until simmering. Add a sprinkle of flour to thicken the sauce.
Prepare gnocchi according to package directions, then add to the pot, tossing to coat. Serve with a shaving of romano or parmesean cheese.