In a large pot, add the cubed butternut squash and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the squash is tender.

Add minced garlic, nutmeg, salt, and pepper to the pot. Blend the mixture until smooth using a blender.

Stir in the heavy cream and heat through for 5 minutes, adjusting seasoning as needed.

In a skillet, heat olive oil over medium heat. Add diced chicken and cook until golden brown and cooked through, about 7-10 minutes.

Meanwhile, cook the gnocchi according to package instructions. Drain and set aside.

Once the chicken is cooked, add the cooked gnocchi and spinach to the skillet. Pour the butternut squash sauce over the mixture and stir to combine.

Serve the chicken and gnocchi in bowls, garnished with additional spinach if desired.