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Melt the vegan butter (if using) in a large nonstick pot over medium high heat. If not using vegan butter, you can do olive oil, avocado oil, or another oil OR if you’re oil-free, keep adding broth or water a tablespoon at a time while you cook the veggies and stir constantly to keep from burning or sticking.
Add the onions, celery, and carrots to the pot and stir frequently for 3 minutes until somewhat softened.
Add the thyme, black pepper, and garlic and cook for 30 seconds more, stirring constantly so as not to burn the garlic.
Now sprinkle in the flour. Stir constantly for 30 seconds.
Add your chickpeas and slowly stir in the broth.
Let the soup come to a boil, add the gnocchi carefully so as not to splash hot soup on yourself, and give it a good stir.
Return the soup to a boil after adding the gnocchi and then lower the heat to medium low and simmer for about 8 minutes, stirring occasionally.
Add the vegan cream and chopped spinach. Cook 1-2 additional minutes until the spinach is wilted.
Season (if needed) and serve! Add some more fresh cracked black pepper before serving though, and feel free to garnish with a sprinkle of chopped parsley or grated vegan parmesan. Enjoy immediately.