Heat 1 tablespoon of olive oil in a high-sided skillet over medium heat. Add sliced cremini mushrooms seasoned with a pinch of salt and pepper. Sauté for about 3-4 minutes until they become golden and tender. Remove half of the mushrooms from the pan and set them aside.

Into the same skillet with the remaining mushrooms, add 16 oz of potato gnocchi, ½ cup of chicken broth, 1 cup of heavy cream, and 4 minced garlic cloves. Sprinkle in ½ teaspoon of Italian seasoning and ½ teaspoon of smoked paprika. Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer and cook uncovered for about 5 minutes.

Gently fold in 5 oz of fresh spinach and continue to cook for an additional 2-3 minutes, stirring regularly, until the spinach is fully wilted and incorporated.

Season your dish with extra salt, freshly ground black pepper, and a sprinkle of red pepper flakes to taste. Gently stir in the reserved cooked mushrooms.