Mix chicken, mayonnaise, breadcrumbs, Italian seasoning, salt and pepper until just combined, and shape into golfball-sized balls.
Sautee meatballs in a small bit of vegetable oil until they have a nice brown crust. Set aside.
In the meantime, sautee the diced onions in a stockpot until translucent. Deglaze the pan with ⅓ cup wine.
Add chicken stock and carrot coins and simmer for about 10 minutes.
Add in the gnocchi and meatballs and cook until the gnocchi has cooked throughout.
While the gnocchi is cooking, add the remaining wine, red pepper flakes, and lemon juice.
Stir in the chard, arugula or spinach and cook for another two minutes or so. You want it to still have some body when you serve it.
