1. In a large pot of boiling water, cook gnocchi until they float to the surface. Drain immediately and set aside without covering.

2. In the meantime, saute the bacon in a skillet until crisp. Remove to a plate and discard the extra fat but keep the brown bits.

3. In the same skillet over medium heat, saute minced shallot (or onion) and garlic in one tablespoon butter until fragrant. Add gnocchi and gently brown them on all sides for 5 minutes. Season lightly with Italian seasoning, salt and pepper, and red crushed chili pepper, if using.

4. Add diced tomato, cook for one minute, then stir in chicken or vegetable stock. Bring sauce to a low boil and simmer for 1-2 minutes, add cream and grated parmesan and cook for one-minute stirring continuously until smooth.

5. Stir in spinach, let it wilt, and add bacon back to the skillet. Adjust seasoning and serve immediately, garnish with basil leaves and garnish with grated parmesan. Enjoy!