Dice the chicken thighs into 2-inch pieces and place them in a bowl. Season with Italian seasoning, smoked paprika, salt, and black pepper. Toss until evenly coated.

Heat the cooking oil in a large deep skillet over medium heat. Add the chicken and cook undisturbed for about 3 minutes until browned. Stir and cook another 3 minutes until fully cooked. Remove the chicken and set aside, leaving the flavorful drippings in the skillet.

Add the diced onion and garlic to the skillet. Sauté for about 2 minutes until softened and fragrant.

Stir in the dry gnocchi and 1 tablespoon butter. Cook for about 2 minutes, allowing the gnocchi to lightly brown.

Add the spinach and vegetable broth. Cover the skillet and cook for 1–2 minutes until the spinach wilts and the gnocchi becomes tender.

Pour in the heavy cream and add the remaining tablespoon of butter. Stir until the butter melts and the sauce is hot but not boiling.

Remove the skillet from the heat. Stir in the Parmesan cheese until it melts into a smooth, creamy sauce.

Return the cooked chicken to the skillet and gently toss everything together. Garnish with chopped parsley if desired before serving your Creamy Chicken and Gnocchi.