In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté for 5-7 minutes until translucent.

Add 2 diced carrots and 2 stalks of diced celery to the pot. Cook for another 5 minutes, stirring occasionally.

Pour in 4 cups of vegetable broth, stir, and bring to a boil. Reduce heat and simmer for 5 minutes.

Add 16 ounces of gnocchi and cook for 2-3 minutes until they float to the surface.

Reduce heat to low and stir in 1 cup of heavy cream until fully incorporated. Warm for an additional 1-2 minutes.

Add 2 cups of fresh spinach, stirring until wilted, about 1-2 minutes.

Season with salt and pepper to taste. Serve hot, garnished with parsley or basil if desired.