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Melt the butter into the oil in a large
saucepan over medium heat. Add the onion,
celery, and garlic and cook, stirring
occasionally, until the onion becomes
translucent. Whisk in the flour and cook for
about 1 minute. Whisk in the half-and-half.
Simmer until thickened. Whisk in the chicken
broth. Simmer until thickened again. Stir in
1/2 t. salt, the thyme, parsley, nutmeg,
carrots, spinach, chicken, and gnocchi. Simmer
until the soup is heated through. Before
serving, season with additional salt, if
necessary and shredded parmesan cheese.
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