Creamy bacon and spinach gnocchi

Prepare everything before starting: grate the parmesan, chop the garlic, slice the shallot and cut the bacon into lardons. Chop the dried tomatoes.

In a large skillet (non-stick if possible) over medium-high heat, brown the bacon until nicely crispy. Remove it and place it on a plate with absorbent paper.

Reduce heat to medium. In the same pan, add the garlic and shallot, brown for 1 minute.

Add salt, pepper and tomato paste. Cook for 1 minute while stirring.

Pour in the chicken broth and bring to a boil. Add the spinach and mix until wilted.

Pour in the cream, return to the boil, then add the gnocchi. Simmer for 2 minutes (or until the gnocchi are tender), stirring.

Reduce the heat to medium-low, add the parmesan to obtain a creamy sauce. Add the dried tomatoes.

Serve with the crispy bacon on top