In a large, high-sided, heavy-bottomed skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 8 oz of sliced crimini mushrooms seasoned with salt and pepper, cooking for about 1 to 2 minutes until they're lightly browned and slightly softened. Once done, remove half of the cooked mushrooms from the skillet and set them aside on a plate for later.

To the same skillet containing the remaining sautéed mushrooms, add 16 oz of potato gnocchi, ½ cup of chicken broth, 1 cup of heavy cream, and 4 minced cloves of garlic. Sprinkle in ½ teaspoon of Italian seasoning and ½ teaspoon of smoked paprika, then add ¼ teaspoon of salt. Stir everything together and bring the mixture to a boil over medium heat, ensuring all ingredients are well incorporated.

Once boiling, cover the skillet with a lid and allow the gnocchi to cook for approximately 5 minutes on medium heat. This helps the gnocchi absorb the flavors of the creamy sauce while it simmers. Keep an eye on it, ensuring nothing sticks to the bottom of the skillet.

After 5 minutes, lift the lid and add 5 oz of fresh spinach to the skillet. Cook on medium heat, stirring frequently for 5 minutes, until the spinach wilts to your desired tenderness. If you prefer a thicker sauce, you can let it cook a bit longer, allowing the cream to reduce further.

Taste your creamy spinach and mushroom gnocchi, adjusting with more salt, coarsely ground black pepper, and red pepper flakes according to your preference. Finally, top the dish with the reserved mushrooms set aside earlier, giving the dish a delightful finishing touch and extra texture.