Melt the butter in a large pot or Dutch oven over medium heat. Add the celery, carrots, and shallots and cook, stirring occasionally, for 2 minutes. Add the garlic, poultry seasoning, herbes de Provence, and a dash each of kosher salt and ground black pepper. Continue cooking, stirring, for 3 to 4 minutes or until the vegetables are slightly softened.

Add flour to the vegetable mixture and cook, stirring, for 2 minutes. Gradually add the chicken broth; increase the heat to high and bring to a boil.

Add the gnocchi and peas to the broth mixture and reduce the heat to medium. Cook for 2 minutes and then add the cream and chicken. Cook, stirring occasionally, for 3 to 5 minutes longer or until the gnocchi and vegetables are tender. Taste and add salt and pepper as needed.

Serve with crusty bread or dinner rolls for dipping. Enjoy!