Heat the butter and oil in a large skillet over medium-high heat. Add the onions, celery, and thyme leaves then cook, stirring often for 7-8 minutes, or until veggies are tender.
Add the shredded carrot and minced garlic then cook, stirring constantly for 30 seconds.
Add the flour and cook, stirring constantly for 1-2 minutes.
Slowly add the chicken broth while stirring then bring to a gentle boil before reducing the heat to low.
Add the half and half, chicken, gnocchi, and cook for 7-10 minutes, stirring occasionally.
Add the spinach and stir to combine. Taste and season with sea salt and freshly cracked pepper, to taste.
Ladle into bowls and serve. Enjoy.