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Saute Chicken Breast with salt, pepper, garlic and Italian seasoning until it is barely edible. Set aside to cool enough to cut chicken into desired size. Cover.
In a large soup pot over medium heat, add the butter, allow it to melt then add the onions, carrots and celery along with a small pinch of salt and saute until the veggies soften, about 5 minutes.
Add the flour, cook stirring for about 1 minute, then add the chicken stock, milk and heavy cream, bring to a boil then reduce the heat to medium low and simmer for about 20 minutes.
Add the chicken along with the gnocchi and cook until the gnocchi are fully cooked, remove from the heat, stir in the spinach, adjust the seasoning to taste and serve with some freshly grated Parmesan on top.