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

Pour in 6 cups of vegetable broth, stirring to combine. Increase heat to bring to a boil.

Once boiling, add 1 pound of gnocchi. Cook according to package instructions, about 2-3 minutes, until they float.

Lower the heat and stir in 1 cup of heavy cream or coconut cream, warming through without boiling.

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

Season with salt and pepper to taste, stirring well to incorporate.