In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced onion, 2 minced garlic cloves, 2 diced carrots, and 1 cup of diced celery to the pot. Sauté for about 5-7 minutes until softened.

Pour in 4 cups of vegetable broth, raise the heat to bring it to a gentle boil. Once boiling, reduce to a simmer for 2-3 minutes.

Add 1 package of gnocchi to the simmering broth. Cook until they float to the surface, about 2-3 minutes.

Lower the heat and gently stir in 1 cup of heavy cream (or coconut cream). Warm over low heat without boiling.

Toss in 2 cups of fresh spinach and stir until wilted, about 1-2 minutes.

Season with salt and pepper to taste. Ladle into bowls and serve hot.