Chicken Gnocchi Soup

Adam is out of town training with his station. Since he is away with Kayla's husband, Isaac, I thought us girls should have a nice dinner.  By "nice dinner" I mean our children running around in chaos and a playroom full of toys, but that is the normal dinner for military spouses I think.  I decided on chicken gnocchi soup because it's warm and comforting.  We can pretend we are enjoying a nice sit down dinner at Olive Garden with some homemade garlic breadsticks and, as always, fantastic conversation.  The best part is I don't even have to dress up!

Ingredients:
2 tbsp olive oil
2 tbsp butter (I used light)
1/2 cup chopped celery
1/2 cup chopped onion
1 tsp minced garlic
3 tbsp flour
1 quart half and half
1 32 oz box chicken stock
1 package gnocchi
1 1/2 cups cooked chopped chicken
1/2 cup shredded carrots
1 1/2 cups chopped spinach
1 tsp salt
1 tsp Italian seasoning
1/2 tsp pepper

Cook the gnocchi according to the package directions, drain and set aside.  In a large pot, melt the butter and oil together, add in the celery, onion and garlic.  Cook the vegetables until they are translucent.  Add the 3 tbsp of flour to form a roux, mixing constantly for about a minute.  Pour in the half and half and bring to a boil.  Once boiling turn down to a simmer, stirring constantly until the mixture thickens.

Once you've got a thick sauce, add the chicken, carrots and chicken stock.  Once the sauce thickens again, add the cooked gnocchi and spinach.  After the spinach wilts, stir in the seasonings and simmer on low for about 2 hours.  Salt again to taste.  Enjoy!