Dice the carrots into 1/2-inch half-moons, celery into 1/2-inch pieces, and onion into small dice. Cut the chicken breast into 1-inch cubes and mince the garlic cloves. Chop the fresh parsley and set aside. Thin slice 4 lemon slices for flavor (save the lemon itself for zesting later if desired). Have the parmesan rind, gnocchi, spinach, and heavy cream ready and accessible.

Heat the olive oil in a large pot over medium-high heat until shimmering. Add the diced carrots, celery, onion, and 3/4 tsp of the sea salt. Cook uncovered for about 10 minutes, stirring occasionally, until the vegetables soften and begin to release their moisture. This builds a flavorful foundation—I like to let the onions turn slightly translucent for better sweetness and depth.

Add the cubed chicken to the softened vegetables and cook for 4-5 minutes, stirring occasionally, until the exterior is no longer pink. Then add the minced garlic, cayenne pepper, lemon slices, chicken broth, parmesan rind, dried thyme, remaining 1 tsp salt, and the black pepper. Bring to a simmer and cook for 10-15 minutes until the chicken is cooked through and tender. The parmesan rind will add umami richness to the broth—don't skip it.

Add the potato gnocchi directly to the simmering broth and cook for 5-7 minutes, stirring gently to prevent sticking, until the gnocchi float and are cooked through. Remove the pot from heat and carefully fish out and discard the parmesan rind and lemon slices using a slotted spoon or tongs.

Stir in the heavy cream, freshly grated parmesan cheese, chopped fresh parsley, and the fresh baby spinach. The residual heat will wilt the spinach in about a minute while the cream and parmesan create a silky, luxurious texture. Taste and adjust seasoning as needed. Serve immediately in bowls, garnishing with additional grated parmesan if desired.