In a large pot, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat until the butter is foaming, about 2 minutes.

Add the chopped onion, 2 diced carrots, and 2 chopped celery stalks. Season with salt and pepper and sauté until the vegetables are softened, about 5-7 minutes.

Mix in 3 cloves of minced garlic, cooking for about 1 minute until fragrant.

Pour in ½ cup of white wine to deglaze the pot, scraping brown bits off the bottom. Let simmer for 2-3 minutes until evaporated.

Sprinkle in ¼ cup of flour, stirring to combine for 1-2 minutes.

Gradually whisk in 6 cups of chicken stock, bringing to a gentle simmer. Cook for 5-7 minutes until thickened.

Whisk in 1 cup of half-and-half, along with 1 teaspoon of thyme and 1 tablespoon of Italian seasoning. Simmer for another 3-5 minutes.

Add 1 pound of gnocchi, cooking until they float, about 3-5 minutes.

Mix in 2 cups of shredded rotisserie chicken and 2 cups of fresh spinach. Heat for 2-3 minutes.

Taste and adjust with nutmeg, salt, and pepper as desired. Serve hot garnished with extra Parmesan.