Cook the gnocchi according to package instructions until tender; reserve about 1/2 cup of pasta water before draining.

Meanwhile, heat olive oil in a large skillet over medium heat, then add sliced mushrooms and cook until browned and tender, about 5-7 minutes.

Stir in minced garlic and cook for another minute until fragrant, then add fresh spinach and cook until wilted, about 2-3 minutes.

Pour in the heavy cream and bring to a gentle simmer, allowing it to thicken slightly, then season with salt and pepper to taste.

Add the drained gnocchi to the creamy mushroom and spinach sauce, tossing to combine thoroughly.

If the sauce is too thick, add a splash of the reserved gnocchi water until it reaches your desired consistency, then serve immediately garnished with grated Parmesan cheese.