In a large sauce pan, heat olive oil and melt butter over medium heat. Add onion, celery and carrots, and sauté, stirring often, until onion is translucent. Add garlic, thyme, parsley and nutmeg, and cook until fragrant, 1 to 2 minutes. Add flour stirring constantly. Cook 2 to 3 minutes to remove raw flour taste, being careful not to brown the flour. Whisk in chicken broth, stirring until thickened. Add chicken and gnocchi. Reduce heat to medium low, and simmer until chicken is heated through and gnocchi is tender. Add spinach and stir to combine. Stir in cream and heat 3 to 5 minutes or until hot. Add salt and pepper to taste. Makes 6 to 8 servings.