Heat 2 teaspoons of the olive oil over medium heat in a large stock pot. Add onion and saute until the onion just begins to become translucent, about 2 minutes. Add carrots, saute the mixture for another 2 - 3 minutes until both are tender. Add garlic and Italian seasoning. Cook until fragrant, about 30 seconds.

Add the remaining 2 teaspoons of olive oil and the flour. Stir to make sure all veggies are coated and continue to stir while the flour cooks. Slowly stir in half and half, milk, and chicken broth. Raise the heat to high and allow to bubble. The mixture will thicken slowly.

Once it's thickened, add chicken and gnocchi. The gnocchi only requires about 3 minutes of cooking and will float to the top when it's done. Once it floats, add the spinach - it will wilt almost immediately. Season with cayenne, salt, and pepper.

Serve piping hot with Parmesan and green onions on top.