Cook the potato gnocchi according to the package instructions until they float to the surface. Drain and set them aside.
In a large skillet, melt the unsalted butter over medium heat. Add olive oil.
Add the garlic and sauté for about 30 seconds. Add chopped onion and sauté for about 1 minute until translucent.
Pour in the heavy cream and bring it to a simmer. Add the cream cheese and mix well.
Add paprika, dried parsley, dried oregano, cayenne pepper powder, salt and black pepper.
Add the grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy.
Stir in the fresh spinach leaves and cook for a few minutes until wilted.
Add the cooked potato gnocchi to the skillet and toss them in the creamy Alfredo sauce until they are well coated.
Serve your Creamy Alfredo Garlic Spinach Gnocchi hot and garnish with red chili flakes if desired, and enjoy!
