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Prep all your ingredients, except the gnocchi. Chop your onions, celery, and spinach. Shred your carrots. The soup goes together quickly, so it is very important to have all of your ingredients ready. I recommend you start a pot of water to boil so that you will be ready to cook your gnocchi when it's time.
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Saute your chopped onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent.
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Add the flour and make a roux.
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Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
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Put your gnocchi in to cook, according to package directions - this will only take about 3 minutes if you have your water boiling already.
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Go ahead and add the carrots and chicken into the roux.
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Once the soup thickens, add the chicken broth.
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Continue cooking and stir regularly until soup thickens again.
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Add the cooked gnocchi, spinach, and seasoning; simmering until soup is heated through.