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Cut chicken into small bite-sized pieces, season with salt & pepper and cook in a pan until fully cooked through, then set aside.
In a large pot, heat olive oil over medium. Add the celery, onion, garlic, and carrots. Cook until softened.
Add the cooked chicken, broth, salt, pepper, and thyme. Bring to a boil. Then add in gnocchi, reduce to low heat, and simmer uncovered for about 10 minutes or until gnocchi is tender.
Stir in the half and half/heavy cream mixture and the chopped spinach. Heat through until warmed. Top with fresh parmesan if desired and serve.