Directions:

1. In large dutch oven or stock pot, melt butter and olive oil together.
2. Add diced up chicken, onions, carrots and garlic and cook until onions become translucent and chicken chunks are cooked through.
3. Whisk in flour and let cook for a minute.  Stir in chicken broth and bring to a boil. Add gnocchi and cook per package directions (usually boil for 3-5 minutes).  Stir in chopped spinach.
4. Add milk (can use equal parts cream and milk), salt, pepper, and parsley. if using, also add in mashed potatoes. They are a great way to thicken the soup. 
5. If your soup is too thin for your liking add 1Tbs cornstarch mixed with 1Tbs cold water and stir into your soup until thickened.