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In a large pot, melt the butter over medium heat; then add the celery, onions, carrots and garlic. Stir for 1-2 minutes until the celery starts to soften.
Whisk in the flour; then add the chicken broth.
Next, add the chicken, nutmeg and thyme; stir well. Increase heat and bring to a boil; then reduce heat and simmer for 15 minutes.
Heat the heavy cream in a small saucepan; then add it to the soup along with the spinach and gnocchi.
Simmer for an additional 15-20 minutes or until gnocchi is cooked.