Season chicken with salt and pepper. Sear in a large pot with a drizzle of oil over medium-high heat, about 5 to 6 minutes per side until cooked through. Remove, let rest 5 minutes, then shred with two forks.

In the same pot, melt butter over medium heat. Add onion, carrots, and celery and cook 4 to 5 minutes until softened. Add garlic and dried thyme, stir for 30 seconds until fragrant.

Sprinkle flour over the vegetables and stir for 1 minute to coat everything evenly. Slowly pour in chicken broth while stirring to prevent lumps.

Bring to a gentle boil, then add gnocchi. Cook 3 to 4 minutes until the gnocchi float to the surface. Stir occasionally so nothing sticks to the bottom.

Reduce heat to low and stir in heavy cream and shredded chicken. Add spinach by the handful, stirring until just wilted, about 1 minute. Season with salt and pepper to taste.

Ladle into bowls and top with freshly grated parmesan and a few fresh thyme leaves. Best served with warm crusty bread on the side.