Chicken and Gnocchi Soup

I had this soup at Olive Garden and I really liked it, so I found this recipe on-line. You can find gnocchi in most grocery stores in the pasta section.

2 C. Rotisserie chicken(light and dark meat), cubed or shredded
4 C. chicken broth
2 C. half and half
1 stalk celery, diced
1 garlic clove, minced
1/2 carrot, shredded
1/2 onion, diced
1 C. fresh spinach, chopped
1 T. olive oil
1 t. thyme
salt and pepper to taste
16 oz potato gnocchi
1 T. cornstarch(optional)

Saute onion, celery, garlic and carrot in olive oil over medium heat until onion is translucent. Add chicken stock, salt, pepper, and thyme and bring to a boil. Add gnocchi. Gently boil for 4 minutes, then turn down to a simmer. Add half and half and chicken and simmer for 10 minutes. If you would like a thicker soup, you could bring the soup to a boil and add cornstarch dissolved in 1-2 T. water. Add spinach and cook for another 1 -2 minutes until spinach is wilted.