Chicken and Gnocchi Soup

I am going to make this and then I am going to try and make it without the half and half.  We'll see how that works out.  I am sure it's great as written but I would have to walk fairly far to work off the calories of the half and half.

1 tbsp. olive oil
1 small onion, diced
3 stalks celery, diced
3 cloves garlic, minced
2 carrots, shredded
1lb. cooked cubed chicken breast
4 C. chicken broth
1 16oz. pkg. mini potato gnocchi
1 6oz. bag baby spinach leaves
1 tbsp. cornstarch (optional)
2 tbsp. cold water (optional)
2 C. half and half
salt and ground black pepper to taste

Heat olive oil in a large pot over medium heat.  Cook onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes.  Stir in cubed chicken and chicken broth, bring to a simmer.

Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes.  Stir in spinach, cook until wilted., an additional 3 minutes. (For me personally, it will be just barely wilted because I am not a fan of slimy spinach.)

Whisk cornstarch into cold water until smooth.  Stir cornstarch mixture and half and half into simmering soup.  Cook until soup thickens slightly, about 5 minutes.  Season to taste with salt and pepper.