1. Cook bacon in a large pot over medium heat until crispy, then transfer to paper towels and leave rendered fat in the pot.

2. Sauté butter, onion, carrots, and celery in the bacon fat until vegetables are soft, then add garlic and cook until fragrant.

3. Stir in flour and cook for one minute to form a roux, then gradually whisk in chicken broth and bring to a simmer.

4. Add shredded chicken and gnocchi, simmer until gnocchi float to the surface and are tender.

5. Pour in heavy cream, add thyme, salt, and pepper, and simmer until the soup is creamy and flavors meld.

6. Stir in spinach until wilted and return most of the bacon to the pot, reserving some for garnish.

7. Ladle soup into bowls, top with remaining bacon and Parmesan if desired, and serve immediately.