Heat olive oil in dutch oven or large heavy bottomed pot over medium heat. Add celery and sauté for 2 minutes. Add carrots and sauté for and additional 3-5 minutes until both are softened.
Add garlic and sauté 1minute until fragrant. Remove celery, carrots and garlic and set aside.
Using the same pot, on medium high heat, brown gnocchi until golden. If you do not have enough olive oil left in the pan to coat the bottom, spray with cooking spray. Stir gently to prevent gnocchi from sticking to pan. Remove and set aside.
Add chicken, veggies, water and onion soup mix to pot and bring to a boil. Boil for 3-4 minutes. Reduce heat to a simmer and cook for 10 minutes.
Stir in gnocchi and cook for 5 minutes.
Stir in half and half, chopped spinach and chives. Cook until spinach is tender, about another 1-2 minutes.
Add salt and pepper to taste.
Garnish with more chopped chives and spinach.