Step 1

Heat butter and olive oil in a large, heavy bottomed pot until foaming subsides. Sauté onion, carrots, and celery with 1/4 tsp salt and 1/2 teaspoon pepper until softened and just starting to brown. Add garlic and cook for 1 minute, until fragrant.⠀

Step 2

Deglaze the pan with the wine and simmer until almost all of the liquid is evaporated, 2-3 minutes. Stir in flour and cook for 1-2 minutes.⠀

Step 3

Gradually whisk in chicken stock and simmer to thicken slightly. Whisk in half and half, thyme, and Italian seasoning. Bring to a simmer (not a rolling boil), stirring or whisking.

Step 4

Add gnocchi and simmer for 3-5 minutes until tender and cooked through (they'll start to float). Stir in parmesan, shredded chicken, and spinach leaves. Simmer for 2-3 minutes, until chicken is hot and spinach is wilted.⠀

Step 5

Season to taste with nutmeg (if using), salt, and pepper. The soup will thicken as it sits. For a thinner-textured soup, serve right away. For a thicker soup, let stand 5-10 mins, keeping the soup warm or gently reheating, if needed.

Step 6

Serve, topped with additional freshly-grated Parmigiano Reggiano and cracked black pepper, with crusty Italian bread on the side for dipping.