Add the salted butter and frozen carrots to a large saucepan over medium heat.

Cook until the carrots begin to soften, about 5-7 minutes.

Once the carrots have softened, add in the shallots and saute for another 1-2 minutes or until fragrant.

Add the hot water, chicken, cream of celery and Italian seasoning and heat to a boil, stirring frequently.

Once boiling, add in the potato Gnocchi and spinach and then reduce to a simmer.

Simmer covered for 4-7 minutes or until the gnocchi is heated through and the spinach is wilted. Depending on how thick your soup is, you may see that the Gnocchi floats to the top, that is a sign it is finished. Otherwise you can take one out, cut it in half and check that the inside is heated through and soft.

Remove the soup from the heat and stir in the heavy cream.

Pour into bowls and serve warm with some coarse ground black pepper to top it off, optional.