Preheat a heavy-bottomed pot over medium-low heat and add the butter. Once melted, add the carrots, celery, and onion. Cook for 5 to 6 minutes, or until slightly softened.

Add the chicken stock and ? teaspoon salt. Place the lid on the pot, increase the heat, and bring the soup to a boil. Reduce the heat and gently boil for 8 to 9 minutes to soften the vegetables, stirring occasionally.

Remove the lid and reduce the heat to medium. Add the cream when the liquid is no longer boiling hard and stir well to combine. Allow the cream to heat in the soup until steamy.

Add the baby spinach. Once it has wilted, add the chicken, gnocchi, and black pepper. Stir to combine and simmer for 5 minutes.

Stir in the Parmesan cheese and lemon zest. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, topped with a sprinkle of grated Parmesan cheese.