Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, chopped carrots, and celery, stirring for about 5-7 minutes until softened.

Bring to a simmer: Pour in vegetable broth, stirring to combine with the sautéed vegetables. Bring to a boil, then reduce heat to a gentle simmer for 5 minutes.

Add the gnocchi: Stir in gnocchi and cook according to package instructions, usually 2-3 minutes until they float.

Incorporate the cream: Lower heat and pour in heavy cream, stirring continuously until fully integrated without boiling.

Add the spinach: Fold in fresh spinach and let wilt for 1-2 minutes.

Season and serve: Add salt and pepper to taste, then serve hot; garnish with parsley or basil if desired.