In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 8 ounces of sliced crimini mushrooms, seasoning with salt and pepper. Sauté for about 1-2 minutes until golden brown. Remove half of the mushrooms from the skillet and set aside.

In the same skillet, add 16 ounces of potato gnocchi, ½ cup of chicken broth, 1 cup of heavy cream, 4 minced garlic cloves, ½ teaspoon of Italian seasoning, and ½ teaspoon of smoked paprika. Bring to a gentle boil, then reduce heat and cook for about 5 minutes until gnocchi are tender.

Stir in 5 ounces of fresh spinach, allowing it to wilt into the creamy sauce. Continue cooking for another 3-5 minutes until the spinach is fully incorporated and tender.

Taste the dish and adjust seasoning with additional salt, pepper, and red pepper flakes if desired. Fold in the reserved mushrooms and allow everything to meld together for a minute.