Prepare the gnocchi according to the package instructions, then drain and set aside.
Heat a large frypan over medium heat and add the olive oil. Season the chicken with salt and pepper, then cook in the pan for 4-5 minutes until fully cooked and browned.
Remove the chicken from the pan and set aside.
In the same pan, add the garlic, onion, mushrooms, Italian seasoning, paprika and red pepper flakes. Sauté until the vegetables are translucent.
Pour in the chicken broth and gradually whisk in the oat cream. Continue whisking until the sauce thickens.
Add the spinach and cooked gnocchi and cook for 3-4 minutes until the spinach wilts.
Return the chicken to the skillet. Season to taste with more salt and pepper, if needed.