Get your prep done before you start cooking: grate the Parmesan, mince the garlic cloves and dice the shallot. Chop the bacon into lardons and chop the sun-dried tomatoes into smaller pieces.
Set a large nonstick skillet over medium high. Add bacon and cook until crispy. Remove from skillet onto a plate layered with paper towel.
Reduce heat to medium, add garlic and shallot. Sauté for 1 minute. Stir in Italian seasoning, salt, pepper and tomato paste. Cook for 1 minute.
Pour in chicken broth and bring to a boil. Now add spinach and stir until wilted. Pour in cream and bring to a boil. Nextadd gnocchi and simmer for 2 minutes.
Reduce heat to medium low and stir in Parmesan. Finally add the sun-dried tomatoes. Finish off with crispy bacon and chili flakes. Enjoy!
