In a large heavy-bottomed pot, warm the butter and olive oil together over medium heat until the butter melts and the bubbling begins to settle.

Add the diced onion, grated carrots, and chopped celery to the pot. Sprinkle in 1/4 teaspoon salt and 1/2 teaspoon black pepper, then cook until the vegetables soften and begin to take on a light golden color.

Stir in the minced garlic and cook for 1 minute, just until its aroma becomes noticeable.

Pour the dry white wine into the pot, scraping the bottom to loosen any browned bits. Allow the wine to simmer until nearly evaporated, about 2 to 3 minutes.

Sprinkle the flour over the vegetable mixture and stir well so it blends evenly with the reduced wine and softened vegetables. Cook for 1 to 2 minutes.

Slowly whisk in the chicken broth, adding it gradually to keep the soup base smooth. Let the mixture come to a gentle simmer and thicken slightly.

Whisk in the warmed half-and-half, then add the fresh thyme and dried Italian herbs. Keep the soup at a soft simmer rather than a full boil, stirring occasionally until the base is fully combined.

Add the gnocchi and simmer for 3 to 5 minutes, or until the gnocchi becomes tender and rises to the surface.

Stir in the Parmesan cheese, rotisserie chicken, and chopped spinach. Continue cooking for 2 to 3 minutes, until the chicken is warmed through and the spinach has softened.

Finish the soup with the optional nutmeg, then adjust the salt and black pepper to taste.

Serve while warm, garnished with extra freshly grated Parmigiano Reggiano and cracked black pepper, with crusty Italian bread on the side.