Begin by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is shimmering, add 1 diced onion, 3 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5-7 minutes until softened.

Pour in 4 cups of vegetable broth and increase the heat to bring to a gentle boil. Stir to blend flavors, allowing the vegetables to infuse their sweetness into the broth.

Reduce heat to a gentle simmer and add 16 ounces of gnocchi. Cook according to package instructions, typically about 2-3 minutes, until they float to the surface.

Lower the heat and stir in 1 cup of heavy cream or coconut cream. Heat through for a few minutes without boiling to maintain texture.

Stir in 2 cups of fresh spinach and watch it wilt for 1-2 minutes. Season with salt and pepper to enhance the flavors.

Ladle the soup into bowls, garnishing with fresh parsley or basil if desired. Your soup is now ready to be enjoyed!