Press the saute button on the Instant Pot. Once it displays hot, add oil. Then add the garlic, bay leaf and onions, celery and carrots. Sprinkle some salt and saute for 2 minutes until onion is soft and translucent.

Now add potato gnocchi,  black pepper and 21 seasoning salute , vegetable broth, and thyme. DO NOT stir but press slightly so that gnocchi is covered with broth.Close the lid. Cancel SAUTE mode and Press the MANUAL or PRESSURE COOK button and select high pressure for 1 minute with the pressure valve in the sealing position.

Once cooking time is done, a quick release of the pressure by moving the valve from SEALING to VENTING. Once the silver pin drops, open the pot. Take out the bay leaf and thyme. 

Press the SAUTE button again. Add chopped spinach and half and half. Stir and let the soup simmer for 2 minutes. Taste and adjust the seasoning. You can add extra stock if you want to thin out the soup further. Ladle the soup into serving bowls. Serve warm.

In a large pot, heat the olive oil over medium heat. Then add the garlic, bay leaf and onions, celery and carrots. Sprinkle some salt and saute for about 5 minutes until onion is soft and translucent.

Add the broth and bring to a simmer over medium-high heat. Reduce the heat to medium-low and stir in the gnocchi. Cook until the gnocchi are tender, 4 to 5 minutes.

Add half and half and chopped spinach. Stir and let the soup simmer for 5 more minutes. Turn off the heat. Taste and adjust the seasoning. You can add extra stock if you want to thin out the soup further.

Remove and discard the thyme and bay leaf. Ladle the soup into serving bowls. Serve warm.