In a large pot, place your chopped bacon over medium heat, allowing it to sizzle and release its fat. Cook for about 5–7 minutes until crispy and golden brown. Remove bacon and set aside on a paper towel-lined plate, leaving the fat in the pot.

In the same pot, add diced onion and minced garlic to the remaining bacon fat. Sauté for about 3–5 minutes until the onion becomes translucent and fragrant.

Pour in your choice of broth and bring it to a simmer over medium-high heat. Once boiling, gently add the gnocchi and cook according to package instructions, usually around 2–3 minutes.

Reduce the heat to low and slowly add shredded cheddar cheese into the pot, stirring continuously for about 2–3 minutes until melted smoothly into the broth.

Next, pour in the heavy cream, stirring to combine. Season with black pepper, salt, and optional chili flakes. Stir for another 2 minutes over low heat.

Return the crispy bacon to the pot, stirring it into the soup. Heat for an additional minute and adjust seasoning if necessary. Serve hot, garnished with extra cheddar or crispy bacon bits.