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In a stockpot or Dutch oven, warm butter and olive oil over medium heat.
Increase the temperature to medium high and saute celery, garlic, and onion until soft.
Add the flour and stir for about 1 minute to form a roux.
Slowly add chicken broth and half-and-half and mix until the soup starts to thicken.
Add carrots, thyme, spinach, chicken, and gnocchi. Simmer for 5 minutes, or until the chicken and gnocchi are cooked. Each brand of gnocchi varies in cook time. You'll know they're ready once they float.
Add salt and pepper to taste.
Serve in large bowls. Because believe me, a small bowl won't be enough.