1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
2. Pour in the chicken broth and water, then add the shredded rotisserie chicken. Stir in the thyme, basil, salt, and pepper. Bring the mixture to a gentle boil.
3. Add the gnocchi to the pot and cook for about 3-5 minutes, until they float to the top.
4. Reduce the heat to low and stir in the heavy cream, allowing the soup to simmer for another 5 minutes. Taste and adjust seasonings as necessary.
5. If desired, stir in fresh spinach just before serving, allowing it to wilt slightly. This adds a pop of color and a boost of nutrients.

Cooking this soup reminds me of the time I spent learning from my grandmother—how the smallest details make the biggest difference. Remember, the key is to cook with love and let the ingredients speak for themselves.