Add olive oil to a dutch oven or large pot and place over medium heat. Add onion, celery, carrot and garlic. Season with salt and pepper. Cook, stirring often until vegetables soften about 5-7 minutes.

Mix chicken broth, milk, heavy cream and cornstarch together, whisking until smooth. Pour into vegetable mixture. Stir in chicken and gnocchi and raise cooking temperature to medium-high. As mixture comes to a bubble, lower to medium heat and stir in spinach. Cook 2-5 minutes or until spinach is just wilted and gnocchi are floating.

Serve immediately.