Heat the cream cheese in a small saucepan and stir until creamy, thin with a splash of milk if needed. Once it has a more liquid consistency add the rosemary and ginger and bring to a boil. Add salt and pepper to taste, remove from heat, leave covered, and allow it to steep for about 30 minutes.

Cook the gnocchi according to the package directions, drain and set aside in a lightly greased casserole dish.

Preheat the oven to 375 degrees.

In a large frying pan on medium heat, saute asparagus for 2-3 minutes with just a drizzle of olive oil. Add the mushrooms and saute both together until the asparagus is bright green. but still crisp. Toss in the spinach for just another minute until wilted.

Mix about 3 tbsp of the parmesan cheese, butter, and breadcrumbs in a small bowl.

Add the sauteed vegetables and the cooked gnocchi and mix together in the casserole dish. First removing (or straining) out the ginger and rosemary, add the cream cheese mixture over the top of the vegetables and gnocchi. Scatter the top of the dish with crumbles of gorgonzola cheese, then sprinkle with the remaining parmesan cheese, then the breadcrumb mixture.

Bake until the dish is bubbly and golden brown on top, about 25-30 minutes.