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In a large pot heat butter and oil over medium high heat. Saute onion, celery and garlic until the onion is soft and translucent.
Add flour, and stir until well mixed. Cook for 1 minute.
Add evaporated milk or half and half.
Meanwhile, in another pan cook gnocchi according to the package directions.
Add carrots and chicken to the soup pot. Stir often, it should start to thicken slightly.
Add chicken stock, cooked gnocchi, spinach, thyme, salt and pepper. Cover, and heat for 5 minutes, until heated through.