chicken gnocchi soup (olive garden)

½ cup unsalted butter
¾ cup celery chopped finely
¾ cup onion chopped finely
½ carrot grated very fine and chopped
1 ½ tsp garlic minced
1/3 cup flour
¾ cup heavy cream
¾ cup milk
4 cups chicken broth
1 ½ cups cooked chicken
¾ cup thinly chopped spinach
16 ounces gnocchi
½ tsp dried rosemary
¼ tsp black pepper
¼ tsp white pepper
½ tsp salt

melt butter in large heavy saucepan.
Add onions, celery, carrots, garlic and sauté until soft.
Add flour mixing well, cook for 3-4 minutes, stirring frequently.
Add heavy cream, milk, and chicken broth mixing well.
Cook and stir until mixture thickens and comes to a boil.
Reduce heat and stir in chicken, spinach, gnocchi and remaining seasonings.
Cook over low heat 8-10 minutes until gnocchi becomes tender.
(you can also do in crock pot for 1- 1 ½ hours)