In a big pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

Add the minced garlic and sauté for an additional minute, until fragrant.

Add the chicken pieces to the pot and cook until they are no longer pink about 5-7 minutes.

Place in the chicken broth and bring the mixture to a simmer.

Add the heavy cream and frozen gnocchi to the pot. Stir to combine.

Reduce the heat to low and simmer the soup for about 10 minutes, or until the gnocchi is cooked through.

Stir in the chopped spinach and cook for an additional 2-3 minutes, or until the spinach is wilted.

Savor the soup with salt and pepper to taste.

Serve the soup hot, garnished with grated Parmesan cheese if desired. Enjoy!