• Heat the 1 Tablespoon olive oil in a large pot over medium heat.
• Season 1½ lbs boneless, skinless chicken thighs with salt and pepper. Cook until golden and cooked through, 6–7 minutes. Transfer to a plate.
• Add 2 cups pre-chopped mirepoix to the same pot and cook 4–5 minutes, until softened. Stir 3 cloves garlic and 1 teaspoon Italian seasoning ; cook 30 seconds until fragrant. Pour in 4 cups low-sodium chicken broth and 1 cup water.
• Bring to a gentle boil, then reduce heat.
• Stir in 16 oz shelf-stable gnocchi and cook 3–4 minutes, until it's tender and starts to float.
• Return the cooked chicken to the pot. Stir in 1 cup half-and-half and 2 cups baby spinach, and cook until warmed through and spinach wilts.
• Stir in the juice from ½ lemon and adjust seasoning to taste.

For the Butter

• Melt 2 Tablespoons unsalted butter in a small pan over medium heat until it begins to bubble and foam.
• Remove the pan from the heat and add the 1 Tablespoon minced garlic . Stir for 30 seconds, then transfer to a small dish.
• Stir in the 1 Tablespoon olive oil, zest from 1 lemon, ¼ cup parsley, ¼ teaspoon kosher salt, and 1 pinch red pepper flakes.

To serve

• Serve the soup hot, topped with Grated Parmesan cheese and garlic-butter, if desired.