In a large, high-sided skillet, heat the olive oil over medium-high heat. Add the mushrooms seasoned with salt and pepper, and sauté for 1-2 minutes until lightly browned and tender.

In the same skillet, add the uncooked potato gnocchi, chicken broth, heavy cream, and minced garlic. Sprinkle in the Italian seasoning and smoked paprika, stirring well. Bring to a boil, then reduce to a simmer for about 5 minutes.

Once the sauce thickens, add the fresh spinach and stir gently for 2-3 minutes until wilted.

Taste the dish and adjust the seasoning with salt, black pepper, and red pepper flakes. Fold in the reserved sautéed mushrooms before serving.