In a large soup pot set over medium heat, combine the olive oil and onion. Cook 5 minutes, until fragrant. Add the carrots and celery. Cook another 3 minutes.Stir in the butter and flour, cook 1 minute. Add the chicken, garlic, Italian seasoning, paprika, thyme, and a pinch each of chili flakes, salt, and pepper. Toss to coat in spices. Add 4 cups broth. Simmer over medium heat for 20 minutes, until the chicken is cooked through. Pull the chicken out and shred using 2 forks. Add back to the soup. Stir in the spinach, sun-dried tomatoes, cream/milk, parmesan, and gnocchi. Cook until warmed throughout, about 5 minutes. If the soup is too thick, add additional broth. Serve the soup topped with parmesan. Enjoy warm, preferably with a crusty piece of bread.