Chicken Gnocchi Soup

1 cup chicken breasts, diced and cooked
4 Tbsp butter
4 Tbsp olive oil
1 quart half and half (can use evaporated milk)
14 oz. chicken broth
1/2 cup celery, cliced
1/4 cup flour
2 garlic cloves, minced
1 cup carrots, shredded
1 medium onion, diced
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme
salt and pepper to taste
16 ounce package gnocchi

In a large stockpot, saute the onion, celery and garlic in the butter and olive oil.  When the onion is clear, add the flour and form a roux.  Stir and cook a minute.  Add the half and half.  Meanwhile in another pan, cook the gnocchi.  Add the carrots and chicken to the stockpot.  Stir often and when it gets thicker, add the chicken broth, gnocchi, spinach and seasonings.  Cover and heat through.