In a large soup pot or dutch oven, add olive oil and place over medium/high heat. Once the olive oil has heated up and thinned, add in the chicken thighs. Cook for about 5 minutes until they’re no longer transparent.

Add in the onions, carrots, red pepper with a pinch of salt, and stir to deglaze the pot. Add in the garlic, rosemary, chicken bullion, and cook for another minute.

Add in the butter until melted then add in the flour, stirring to coat all the ingredients so that there is no longer visible dry flour. Cook for another 30 seconds then add in the whole milk all at once. Continue to stir until thickened slightly. Add in the chicken stock and bring up to a boil.

Once the soup is boiling, add in the gnocchi and continue to cook for a few minutes until the gnocchi starts to float to the top. Add in the spinach, salt and pepper and cook until the spinach has wilted.

Add more salt and pepper to taste. Serve with crusty bread and parmesan Reggiano.