• Heat oil in an instant pot on Saute setting.
• Add the onion, carrots and celery and cook for two minutes. Add garlic and cook one more minute.
• Add the flour and cook for 1-2 minutes stirring constantly.
• Pour the chicken broth in and stir to dissolve flour mixture.
• Place the chicken breasts in the broth. Replace cover and lock lid into place, move the pressure valve to sealing position.
• Cook on manual pressure cook (high) for 15 minutes. Release pressure by moving the valve to “vent” when the timer goes off.
• Remove the chicken from the instant pot and shred with two forks. Set aside.
• Add the gnocchi to the broth and vegetables and set the pressure cooker on “Saute”. Cook the gnocchi according to the package directions, or until it starts to float.
• Place the chicken back into the instant pot and add the half and half, spinach, salt and pepper.
•  Turn off the instant pot and let it cool for 5 minutes before serving.

Slow Cooker

• Saute the carrots, onions and celery over medium heat for 2-3 minutes. Add the garlic and cook for one additional minute.
• Place the vegetables, broth and chicken breasts in the slow cooker and set the temperature to low. Cook for four hours, then remove the chicken and shred it with two forks.
• Add the chicken back into the slow cooker with the gnocchi, half and half, spinach salt and pepper and cook for one more hour.  Your gnocchi soup will be ready in 5 hours! 

Stove Top

• Heat oil in a large stock pot over medium heat. Add the carrots, celery and onions and cook for 2-3 minutes. When the vegetables are tender, add the garlic and cook for one additional minute.
• Next, add the chicken broth and chicken. Cover the pan, lower the temperature a bit and cook for about 20 minutes or until the chicken is cooked through.
• Remove the chicken from the pan and shred it with a fork. Add the chicken back into the pan with the gnocchi, half and half, spinach, salt and pepper. Simmer until the spinach is wilted then remove from heat and serve.