Add the salted butter and frozen carrots to a large saucepan over medium heat.
Cook until the carrots begin to soften, about 5 to 7 minutes.
Once the carrots have softened, add the shallots and sauté 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 it boils, add the potato gnocchi and spinach then reduce to a simmer.
Simmer covered for 4-7 minutes or until gnocchi is heated through and spinach is wilted. Depending on how thick your soup is, you may see the gnocchi float to the top, that’s a sign it’s done. If not, you can take one out, cut it in half, and check to make sure the inside is all the way hot and soft.
Remove the soup from the heat and add the heavy cream.
Pour into bowls and serve hot with some coarse ground black pepper to top, optional.
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