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Heat olive oil or butter in a large pot over medium heat.
Add the onion, garlic, carrots, and celery. Sauté for 5 minutes, until the vegetables are softened and fragrant.
Sprinkle the vegetables with flour, stirring constantly for about 1–2 minutes to create a roux.
Gradually add the chicken broth, whisking to combine and avoid lumps. Bring the mixture to a gentle simmer.
Stir in the cooked chicken, thyme, Italian seasoning, salt, and pepper.
Add the gnocchi and let simmer for 3–5 minutes, or until the gnocchi float to the top and are cooked through.
Reduce the heat to low and stir in the heavy cream and spinach. Cook for an additional 2–3 minutes until the spinach is wilted and the soup is heated through.
Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley. Serve with crusty bread or breadsticks.