In a large pot, heat the olive oil over medium heat. Add the diced chicken breast, seasoning with a pinch of salt and pepper. Cook until golden brown and fully cooked through, about 7-10 minutes.

Toss in the chopped onion and minced garlic, cooking until softened and fragrant, about 2-3 minutes.

Slowly add the chicken broth to the pot, stirring to combine. Bring the mixture to a simmer before adding the heavy cream. Continue stirring until well blended.

Add the gnocchi to the pot, cooking for about 3-5 minutes or until they float to the surface.

Lastly, add in the fresh spinach. Allow it to wilt for about a minute before tasting the soup. Adjust seasoning with salt and pepper as needed.

Ladle the soup into bowls and garnish with freshly grated Parmesan cheese if desired. Enjoy your warm, hearty bowl of goodness!