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Instructions:
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In a large pot, add butter and olive oil. Over medium high heat, saute onion, celery, and garlic until tender. Add the flour to create roux and cook for another minute.
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Slowly add the half and half and chicken broth and stir until it starts to thicken. Add the thyme, carrots, spinach, chicken, and gnocchi. Simmer for about 5 minutes or until gnocchi is cooked and soup is thickened. If you want a thinner soup, add another can of chicken broth.
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Modifications for instant pot:
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Put chicken stock, celery, onion, garlic, thyme, and pepper into the instant pot. Set for four minutes on high pressure.
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When the four minutes is up, allow a bit of time for the pot to depressurize. Then add the gnocchi and carrots. Set instant pot to and cook. stirring regularly for about three to five minutes or until the gnocchi and carrots are cookie.
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Mix flour with a small amount of water; stir to remove all lumps. Slowly stir into the soup to thicken.
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Add half and half and spinach.
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Serve and enjoy.