In a large pot over medium heat, cook the bacon until crispy. Remove and drain on paper towels, leaving some grease in the pot.

Sauté the onion and garlic in the bacon drippings for about five minutes until softened.

Pour in the chicken broth and bring to a simmer while scraping up any flavorful bits from the pot.

Add the gnocchi and cook according to package instructions until they float.

Lower the heat and stir in heavy cream and shredded cheddar cheese until melted and smooth.

Add fresh spinach until wilted and crumble the crispy bacon on top before serving.