Melt olive oil and melt butter in a large pot or dutch oven over medium heat. Add onion, carrots and celery and cook, stirring frequently, until soft; 2-3 minutes. Add garlic, parsley and thyme and cook for about a minute. Stir in flour and cook for 1-2 more minutes.
Slowly pour in half & half and chicken broth. Bring to a boil for about 2-3 minutes or until thickened. Stir in chicken and gnocchi. Boil for a few more minutes, then reduce heat, add spinach and simmer for about 10 minutes.
Taste and add salt and pepper as desired. Serve, garnished with fresh cracked black pepper, minced parsley and freshly grated Parmesan cheese.
Storage - Leftovers can be stored in an airtight container in the fridge for up to 4 days. Make sure to let the soup cool down before storing in the fridge. Be aware that the gnocchi will get softer after being stored.
Freezing - To freeze the leftover soup, cool it down completely, then store in freezer bags with all of the air pressed out. Freeze for up to 3 months. I recommend thawing in the fridge before reheating. The texture of dairy-based soups can change slightly from freezing, but the flavor is still great.
Reheating - I recommend reheating on the stove top. Add the leftover soup to a small pot and reheat over medium-low, stirring frequently, until warmed through.