1. Melt the butter with the olive oil in a large heavy pot or Dutch oven over medium heat.

2. Add the diced onion, carrots, and celery. Sauté for 6 to 8 minutes, stirring often, until the vegetables are softened and the onion is translucent.

3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

4. Sprinkle the flour evenly over the vegetables and stir until everything is coated. Cook the mixture for 1 to 2 minutes, stirring constantly, to remove the raw flour taste.

5. Slowly pour in the chicken broth while whisking, scraping the bottom of the pot to release any browned bits.

6. Bring the soup to a gentle simmer. Stir in the Italian seasoning, dried thyme, salt, black pepper, and crushed red pepper flakes if using. Simmer for 5 to 10 minutes, stirring occasionally, until slightly thickened.

7. Add the shredded cooked chicken and the uncooked potato gnocchi to the pot. Stir well and let the soup simmer for 4 to 5 minutes, or until the gnocchi float to the top and are tender.

8. Reduce the heat to low. Pour in the heavy cream or half and half and stir gently to combine. Do not let the soup boil hard at this stage.

9. Add the fresh baby spinach and cook for 1 to 2 minutes, just until the leaves are wilted.

10. Stir in the grated Parmesan cheese until melted and smooth.

11. Taste the soup and adjust the seasoning with additional salt and pepper if needed. If the soup is thicker than you like, stir in a splash of extra broth or cream.

12. Ladle the chicken gnocchi soup into bowls and serve hot with extra Parmesan and black pepper on top, if desired.