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Add olive oil to a pot over medium heat. Dice onion and celery. Cut sun-dried tomatoes into smaller pieces. Mince garlic.
Add diced onion, celery, and sun-dried tomato to the pot. Stir and cook for 4-5 minutes until onion is mostly cooked through. Add garlic and cook for 1 additional minute.
While the vegetables are cooking, cut the chicken thighs into 1 inch, bite-sized pieces. Add the chicken to the pot and stir. Add paprika, italian seasoning, salt, and pepper. Cook for 3-4 minutes while the chicken browns.
Add flour and tomato paste to the pot and stir while it cooks for 2-3 minutes. Add chicken broth and water and cover the pot. Turn the heat to low and simmer for 15-20 minutes, until the chicken cooks through.
With the heat still on low, add heavy cream, spinach, and gnocchi. Stir and let it cook for 2-3 minutes until the gnocchi is soft. Turn off the heat and add parmesan cheese and basil, and stir until the cheese is melted.
Transfer the soup to bowls and top with fresh basil (optional) and extra cheese (also optional). Enjoy!