To make chicken gnocchi soup, preheat the oven to 350 degrees Fahrenheit. Cut 1 pound of chicken into cubes, and bake the cubes for 20 to 30 minutes until thoroughly cooked. Over a stovetop set to medium heat, pour 1 tablespoon of olive oil into a large pot. While the oil heats, dice 1 small onion and 3 stalks of celery, mince 2 cloves of garlic and shred 2 carrots.
Add the vegetables to the oil, and then cook them for approximately 5 minutes. Add the cooked chicken and 4 cups of chicken broth to the pot. Stir the ingredients to combine, and cook them until the soup simmers. Add 1 16-ounce package of pre-made mini potato gnocchi, and cook them for about three to four minutes, or until the gnocchi float to the surface. Add 1 6-ounce bag of baby spinach leaves, and cook the soup for another three minutes, or until the spinach is wilted.
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Add the cornstarch and water mixture to the soup, along with 2 cups of half and half cream, and stir to combine. Continue to cook the soup for an additional five minutes, or until the soup thickens. Remove the soup from the heat, and season it with salt and ground black pepper to taste.