Pheasant Gnocchi Soup

1/3 cups olive oil or butter
2 cloves garlic ( minced)
1 Lb Pheasant meat either cubed breast or shredded leg meat
1/4 cup flour
1/4 onion ( chopped)
1 carrrot ( shredded)
1 celery stick( chopped)
2 cups chopped spinach
2 1/2 cups Milk
1 1/2 cup heavy cream
1 can cream of celery soup
1 cup chicken bouillon
3 chicken bullions cubes
Cracked Pepper to taste
17.6 oz pkg of gnocchi

On medium heat.
Melt butter or heat olive oil in a soup pot, add in the garlic, celery,onion & saute, add pheasant, cook through out
Add flour, mix well until flour is cooked into the pheasant.
Add your milk, heavy cream , cream of celery soup
dissolve chicken bouillon cube in the 1 cup of  chicken bouillon add to pot
Add Carrots & Spinach
Add your Gnocchi the last 3 to 4 min to cook throughout
Mix ingredient well until soup thickens & stirring occasionally. Cover & simmer for 10 minutes