Start by heating 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until softened.

Season your chicken with the spices and add it to the pot. Cook until browned on all sides. Remove the chicken and set aside.

In the same pot, add the remaining butter, followed by the minced garlic. Sauté briefly before incorporating the flour, stirring constantly for about 2 minutes.

Gradually pour in the chicken broth and cream, stirring to combine. Return the chicken to the pot. Bring to a gentle simmer.

Once the broth is simmering, add the gnocchi and Italian seasoning. Cook until the gnocchi float to the top—this indicates they are done.

Stir in the spinach and season with additional salt and pepper as desired.