Creamy Chicken Gnocchi Soup

You can have this restaurant-quality Creamy Chicken Gnocchi Soup on the table in just 30 minutes! With fresh baby spinach, potato gnocchi (Italian potato dumplings), parmesan, and herbs, this rich soup will warm you up from the first spoonful to the last.

• 3 tablespoons unsalted butter
• 1 tablespoon regular olive oil
• 1 cup chopped yellow onion
• 3/4 cup shredded carrots (or julienned/"matchstick" cut)
• 1/2 cup thinly-sliced or small-diced celery
• 2 large garlic cloves , minced (2-3 teaspoons)
• 1/2 cup dry white wine (I use Pinot Grigio)
• 1/4 cup all-purpose flour
• 4 cups chicken stock or broth (use low sodium and season to taste to control salt content)
• 2 cups half-and-half , warmed
• 1 to 2 teaspoons chopped fresh thyme leaves
• 1/2 teaspoon dried Italian seasoning (also sometimes labeled "Italian Herbs")
• 1 pound potato gnocchi (refrigerated or shelf-stable)
• 1/2 to 3/4 cup grated Parmigiano Reggiano
• 2 cups cooked chicken breast , such as from a rotisserie chicken, shredded or cubed
• 2 cups baby spinach leaves , roughly torn
• 1/8 teaspoon grated nutmeg (optional)
• kosher salt and freshly-ground black pepper