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Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook spinach (seasoned with salt and pepper) for about 5 minutes until wilted. Remove spinach to a plate.
To the same, now empty, skillet, add uncooked potato gnocchi, chicken broth, heavy cream, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
Bring to a boil on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce boils.
Add back cooked spinach and stir to combine on medium heat for a couple of minutes. Cook longer if you would like a thicker sauce.
Season with more salt, freshly ground coarse black pepper, red pepper flakes, and smoked paprika, if you like.