Gnocchi in Bacon Spinach Cream Sauce with Fresh Basil

• 1 lb potato gnocchi

• 4 strips cooked bacon

• 1 tablespoon unsalted butter

• 2 shallots, minced

• 3 cloves minced garlic

• 1 teaspoon Italian seasoning

• 3/8 teaspoon salt or to taste

• 1/8 teaspoon pepper

• 1 large tomato, diced

• 3/4 cup chicken stock

• 1/2 cup heavy cream

• 1/2 cup freshly grated Parmesan

• 2 cups fresh spinach

• 2 tablespoons fresh chopped basil

In a large pot of boiling water, cook gnocchi until they float to the surface. Drain immediately and set aside.

In the meantime, saute the bacon in a skillet until crisp. Remove to a plate and drain grease. Let cool and crumble bacon.

In the same skillet over medium heat, saute minced shallot 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.

Add diced tomato, cook for one minute, then stir in chicken 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.

Stir in spinach, let it wilt, and add basil and crumbled bacon back to the skillet.

Serve with additional grated Parmesan on top.