***Don't forget to defrost frozen spinach the night before, otherwise you'll have to cook in microwave.**
Chop up onion, carrots, celery, chicken and garlic. In a large soup pot, melt butter. Add onions, garlic, and chili flakes. Cook until onions translucent. Add in carrots and celery. Cook for 3 minutes. Add in chicken, thyme, black pepper, and flour. Stir until everything is well combined and coated in flour (about 3 minutes). Slowly add chicken broth, stirring to make sure flour has incorporated with liquid, ensuring no lumps. Once all broth has been added, add bay leaves and bring soup to a boil, reduce heat and let simmer for 15 minutes. Add in drained spinach and gnocchi (make sure to break up gnocchi in package so they don't cook clumped together). Cook for another 10 minutes or until all gnocchi has risen to the top. Turn off heat and stir in milk and cream. Serve immediately and sprinkle with parmesan cheese. Enjoy!