Step 1

In a large stockpot, saute the onion, celery and garlic in the butter and olive oil.

Step 2

When the onion is clear, add the flour and form a roux.

Step 3

Stir and cook a minute. Add the half and half.

Step 4

Meanwhile, in another pan, cook the gnocchi.

Step 5

Add the carrots and chicken to the stockpot with the roux. Stir often.

Step 6

When it gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.