In a large pot or 4 quart Dutch oven, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, and carrots and sauté until tender, about 3-4 minutes.

Add flour and stir well until evenly combined and thickened into a paste, about 1 minute.

Slowly stir in broth and heavy cream (or half and half). Mix well until smooth and bring the mixture to a boil, about 6-8 minutes.

Reduce heat to medium. Add turkey, spinach, and gnocchi, and season with Italian seasoning, and salt and pepper to taste. Let the soup simmer until the gnocchi is cooked through according to package instructions, about 2-3 minutes. Stir occasionally so that the gnocchi doesn’t stick to the bottom of the pot.

Ladle soup into soup bowls and serve immediately.