Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are tender, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the Roux: Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.

Add Broth and Cream: Gradually whisk in the chicken broth and bring the mixture to a boil. Reduce the heat and add the heavy cream, stirring well to combine.

Add Chicken and Seasonings: Stir in the shredded chicken, dried thyme, and dried basil. Season with salt and pepper to taste. Let the soup simmer for about 10 minutes.

Cook Gnocchi: Add the gnocchi to the pot and cook for 3-5 minutes, or until they float to the surface and are tender.

Add Spinach: Stir in the chopped spinach and cook for another 2-3 minutes until wilted.

Serve: Ladle the soup into bowls, garnish with freshly grated Parmesan cheese and fresh parsley. Serve hot with crusty bread.