1In a large pot heat the butter and oil together over medium heat. Add onion, carrots, celery and garlic. Season with salt and pepper and cook until tender over medium-low heat about 10 minutes, stirring often.
2Sprinkle the flour into the pot and stir into the vegetables, cook 3 minutes, stirring often. Stir in the chicken broth.
3Add the cooked chicken. Bring up to a simmer and maintain for 20 minutes stirring often. Season with salt and pepper to taste.
4Cook the gnocchi separately in the pot.
5Add them to the soup along with the spinach. Simmer until spinach is wilted.
6Stir in basil and serve with grated parmesan.