Creamy Chicken and Gnocchi Soup

I was tired and feeling a little under the weather so I thought a soup would go perfectly with my night. Then I got the weird craving for gnocchi. I think I had only had gnocchi once before at boarding school and did not like it however that day it was all I wanted. After finding out that Wholefoods carries a gluten free version I set off to Pinterest for some inspiration. Of course a million posts come up for replica Olive Garden Chicken and Gnocchi Soup so I figured I'd give it a whirl and make it gluten free.

The recipe is:

4	tablespoons (½ stick) butter
1	tablespoon extra virgin olive oil
1	cup finely diced onion
½	cup finely diced celery
2	garlic cloves, minced
¼	cup Bob's Red Mill gluten free all-purpose flour
1	quart half-and-half
1	box gluten free chicken stock
	Salt
½	teaspoon dried thyme
½	teaspoon dried parsley flakes
¼	teaspoon ground nutmeg (optional)
1	cup finely shredded carrots
1	cup coarsely chopped fresh spinach leaves
1	cup diced cooked chicken breast
	2 packages (9oz each) Gluten free gnocchi To cook: Melt the butter into the oil in a large sauce pan over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half and half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 tsp salt, the thyme, parsley, carrots, spinach, chicken and gnocchi. Simmer until the soup is heated through. I garnished with a little bit of cheese as well. This soup was amazing!!! Enjoy!