Quick Chicken and Dumplings

3 Tbsp. butter
3 carrots, sliced
1 cup chopped onion or leeks
3 stalks celery, sliced
3 cloves garlic, finely chopped
1 Tbsp. finely chopped fresh Rosemary
2 tsps. fresh thyme, or 1 tsp. dried
1 tsp. poultry seasoning (optional)
Salt and pepper
3 To 4 Tbsp. all-purpose flour
8 cups chicken stock
1 cup half 'n half or 1/2 cup heavy cream
1 (16-oz) package fresh or shelf-stable gnocchi

Shredded meat from one whole rotisserie chicken
Fresh tarragon, parsley, or dill for garnish

In a large pot, melt the butter over medium heat.  Add carrots, onion, celery, garlic, and seasonings, including generous amount of salt and pepper.  Cook, stirring occasionally, until vegetables are slightly soft, about 5 minutes.  Sprinkle vegetables with the flour, and then cook while stirring for 2 minutes.  Gradually stir in the stock and cream and bring to a boil over high heat.  Once it comes to a boil, stir in the gnocchi, reduce heat to medium and cook until gnocchi and vegetables are tender, about 5 minutes.  Stir in the chicken in the last couple of minutes.  Season to taste with salt and pepper, and top bowls of the soup with garnish herbs and more pepper, if desired.