Bring a large pot of salted water to a boil. Add gnocchi and cook until they float, about 2–3 minutes. Drain and set aside for later.

Melt butter in a large skillet over medium heat. Add shallots and garlic, cook until fragrant, then toss in mushrooms. Sauté until golden brown, about 4–5 minutes.

Reduce heat to medium-low, add fresh spinach in batches. Stir gently until just wilted and vibrant green, about 1–2 minutes.

Pour in heavy cream and bring to a gentle simmer. Stir continuously until the liquid thickens slightly and coats the back of a spoon, roughly 3–4 minutes.

Sprinkle freshly grated Parmesan into the cream. Stir until fully melted and the sauce becomes rich and velvety.

Return cooked gnocchi to the skillet. Toss gently to coat. Season with salt, black pepper, thyme, and optional red pepper flakes.

Transfer to warmed plates. Finish with extra Parmesan and fresh rosemary or thyme sprigs for an aromatic touch.