Cut the chicken thighs into 2-inch pieces.

In a large bowl, season the chicken with Italian seasoning, smoked paprika, salt, and pepper. Toss until evenly coated.

Heat the cooking oil in a large deep skillet over medium heat.

Add the chicken in a single layer and cook for about 3 minutes without stirring until browned.

Turn the chicken and cook for another 3 minutes until fully cooked. Transfer to a plate, leaving the flavorful drippings in the skillet.

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

Stir in the 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.

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

Remove the skillet from the heat and stir in the Parmesan cheese until a smooth, velvety sauce forms.

Return the cooked chicken to the skillet and gently stir everything together.

Garnish with chopped parsley if desired and serve the Creamy Chicken and Gnocchi immediately.