Heat the olive oil and butter in a large pot or Dutch oven over medium heat.

Add the onion, carrots, and celery, then cook for 6 to 8 minutes until softened.

Stir in the garlic, thyme, sage, salt, and black pepper, and cook for 1 minute until fragrant.

Pour in the chicken broth and pumpkin purée, whisking until smooth. Bring the soup to a gentle simmer.

Stir in the half-and-half and nutmeg, then add the gnocchi and cook for 3 to 4 minutes, or until the gnocchi float and are tender.

Add the kale and cooked shredded chicken, if using, and simmer for 2 to 3 minutes until the kale is wilted and the chicken is heated through.

Remove the pot from the heat and stir in the Parmesan cheese. Taste and adjust seasoning with more salt and pepper if needed.

Ladle into bowls, garnish with parsley and extra Parmesan, and serve warm.