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Melt the butter and olive oil in a large pot or a Dutch oven over medium heat.
Add the chopped onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent.
Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened.
Whisk in the chicken broth. Simmer until thickened again. Stir in ½ teaspoon salt, thyme, parsley, nutmeg (if using), shredded carrots, spinach, chicken, and gnocchi.
Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.