Sauté the bacon in olive oil until crispy.
Add the garlic and onion and cook for 2-3 minutes.
Stir in the flour and spices and cook for 1 minute.
Slowly whisk in the chicken stock and heavy cream.
Add the broccoli florets and gnocchi and simmer for 10-15 minutes.
Stir in the cheddar cheese, chives, and a squeeze of lemon.
Season with salt and pepper to taste.
