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Cook the vegetables: Melt 1 tablespoon butter in a large Dutch oven over medium heat. Add the celery, onion, and carrots, and cook, stirring often, until the vegetables are tender and the onions are translucent, about 5 minutes. Add the garlic, and cook, stirring constantly, until fragrant, about 30 seconds.
Make the soup base: Add the remaining 3 tablespoons butter, and stir constantly until melted, about 1 minute. Stir in the flour, and cook, stirring constantly, until pale golden brown and bubbly, about 1 minute. Stir in chicken broth, half-and-half, chicken, sugar, and salt. Bring the soup to a simmer, stirring occasionally.
Stir in gnocchi and spinach: Add the gnocchi, and cook, stirring occasionally, until tender, about 3 minutes. Stir in spinach, Italian seasoning, pepper, and nutmeg. Cook for about 2 minutes, stirring often, until the spinach is wilted. Serve warm. Love the recipe? Leave us a review and stars below!