Toss your bacon in a cold pan, crank the heat, let it get crispy. Pull it out, keep all that good fat in the pan.
Dice your onion and chicken, throw them in with the spices. Let it all sizzle for 10 minutes until the chicken is golden.
In go the gnocchi. Pour the broth and cream right over top, give it a stir, and let it bubble away for 5–6 minutes until the sauce hugs every piece.
Off the heat, stir in the cheddar until it goes silky.
Crumble that bacon back on top, scatter the green onions, and bring the whole pan to the table.
