Melt the unsalted butter in a 5-quart Dutch oven or heavy-bottomed stockpot over medium heat. Add the diced onion, finely shredded carrots, and minced celery. Sauté for 5 to 6 minutes, stirring occasionally, until the mirepoix is tender and fragrant.

Stir in the minced garlic and cook for 60 seconds until fragrant, taking care not to brown the garlic.

Sprinkle the flour over the softened vegetables. Cook and stir continuously for 1 to 2 minutes to eliminate the raw flour flavor and coat the aromatics evenly.

Slowly pour in the chicken bone broth while whisking steadily to prevent lumps. Whisk in the whole milk, heavy cream, Italian seasoning, fresh thyme, sea salt, cracked black pepper, and nutmeg.

Bring the soup to a gentle simmer over medium-low heat. Let it simmer for 4 to 5 minutes, stirring frequently, until the broth thickens into a silky, velvety base.

Add the uncooked potato gnocchi directly into the simmering soup. Cook gently for 3 to 4 minutes—the gnocchi will become plump, tender, and float gently to the surface.

Stir in the shredded cooked chicken and grated Parmesan cheese. Simmer for 2 minutes until heated through and the cheese is fully incorporated into the sauce.

Fold in the chopped baby spinach and remove the pot from heat. The residual heat will wilt the spinach into vibrant emerald ribbons within 60 seconds.

Ladle the hot soup into deep bowls, garnish with shaved parmesan curls and freshly cracked black pepper, and serve immediately alongside warm garlic breadsticks!