Begin by bringing a large pot of salted water to a boil. Carefully add the potato gnocchi, cooking according to package instructions until they float to the top, typically about 2-3 minutes.

In a large skillet, heat 2 tablespoons of butter over medium-high heat until melted and bubbling. Season the boneless chicken thighs with salt, pepper, and paprika, then place them in the skillet. Sauté for 5-7 minutes on each side until golden brown.

In the same skillet, reduce the heat to medium and add one more tablespoon of butter. Melt it, then add diced onions and mushrooms, stirring for 3-4 minutes until the onions are translucent.

Pour in the chicken broth and bring to a gentle simmer. Stir in the half and half, then whisk in the shredded mozzarella until it melts and thickens the sauce.

Fold the cooked gnocchi and fresh spinach into the sauce, ensuring they are well-coated. Nestle the golden chicken thighs back into the skillet and let everything simmer together for about 3-5 minutes.

Remove from heat and optionally garnish with freshly chopped parsley, grated parmesan, and a sprinkle of red pepper flakes before serving.