Chicken and gnocchi soup

2 cups rotisserie chicken thigh meat 4 tablespoons butter

5 tablespoons flour
1 quart half and half
2 14 ounces can of chicken broth
1/2 cup celery, finely diced
2 minced garlic cloves
1 cup carrots, finely shredded
1 cup onion, finely diced
1-2 cups fresh spinach, coarsely chopped
2 tablespoons extra virgin oil
1/2 teaspoon thyme
1/2 teaspoon parsley
Salt
Pepper
Grated Romano cheese
1 pound potato gnocchi

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.
Cook gnocchi according to package directions.
Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning;, simmer until soup is heated through.