In a large pot or dutch oven melt butter and cooking oil over medium-high heat. Add onion, carrots, celery, and mushrooms.
Saute for 2 minutes and add garlic, a generous amount of salt and black pepper, red chili flakes, thyme, rosemary, and Italian seasoning. Saute for 2 more minutes.
Make cornstarch slurry. In a measuring jug combine cornstarch with 2 tablespoons of water. Pour in the warm broth and cornstarch slurry. Take it to a gentle boil, reduce the heat and simmer until the soup has thickened. Add in the gnocchi and chicken.
Simmer until gnocchi are softened (usually 3-5 minutes) and stir in the spinach. Once the spinach has reduced in half take the pot off the heat and stir in the soy cream.
Make sure the soup is not burning hot or simmering when you add in the cream as it may curdle. Let the creamy broth stand for 5 minutes and serve with fresh herbs, black pepper, more crushed red chili flakes, and garlic bread on the side.