Mince garlic and using a large pot, cook the garlic with 2 tbsp of butter or olive oil over medium-high heat for about 1 minute.
Dice onion, slice celery into small pieces, and grate carrots. Then add them all to the pot and cook for about 5 minutes, or until vegetables are tender, and onions are translucent. Once veggies are cooked add flour and mix well.
Cut chicken breasts into bite sized pieces (about 1/2 inch) and In a separate pan saute chicken with remaining butter or olive oil, until cooked through, and add to pot with veggies.
Add chicken broth, thyme and pepper to taste if desired, then allow broth to come to a boil, then lower heat to low-medium and let simmer for 15 minutes.
While soup simmers cut the gnocchi dumplings in half and cook according to package directions, drain and set aside for now.
After soup has finished simmering for 15 minutes, add heavy cream to the soup and bring to a boil again. Once boiling lower heat to low-medium, add spinach and gnocchi to the soup, and let simmer for 5 minutes.