Cooking Steps

• Cook the bacon in a large pot or dutch oven over medium heat until crisp, about 5 minutes.
• Remove the bacon with a slotted spoon and set on a paper towel lined plate to drain. Remove all but 1 tablespoon bacon fat from the pot.
• Add the olive oil and onion to the pot and cook for 2-3 minutes, until translucent. Add the garlic and cook about 30 seconds, until fragrant.
• Add the carrots, celery, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Cook for 5 minutes.
• Add the bone broth and potato gnocchi to the pot. Increase the heat to high and bring to a boil.
• Once boiling, reduce the heat and simmer for 15 minutes, stirring occasionally.
• Add the heavy cream, cooked bacon, and grated parmesan. Stir and cook until heated through. Season with additional salt and pepper, to taste.