In a large pot over medium heat, add chopped bacon. Cook for about 5–7 minutes, stirring occasionally, until the bacon is crispy and golden brown. Remove the bacon from the pot, allowing the excess fat to render into the pan, and place it on paper towels to drain.

Using the bacon fat in the pot, add diced onion and minced garlic. Sauté over medium heat for about 5 minutes, stirring frequently, until the onion becomes translucent and fragrant.

Pour in the chicken broth, stirring well to combine with the cooked veggies. Bring the mixture to a gentle simmer over medium-high heat, then reduce the heat to low. Slowly add heavy cream, mixing thoroughly, and allow the soup to warm for another 2–3 minutes.

Toss in the gnocchi, stirring to ensure they’re evenly distributed in the soup. Cook according to the package instructions, usually around 3 minutes, or until the gnocchi float to the surface.

Sprinkle the shredded cheddar cheese into the simmering soup and stir until it melts completely. Allow it to simmer for an additional minute.

Return the crispy bacon to the pot and stir well. If you’re using spinach, add it now and cook for about 1–2 minutes until just wilted. Serve hot.