Bring a large pot of salted water to a rolling boil over high heat. Carefully add the potato gnocchi, cooking until they float to the surface, about 2-3 minutes. Transfer cooked gnocchi to a colander to drain and set aside.

In a large skillet over medium heat, add diced bacon and cook until crispy, approximately 5-7 minutes. Remove bacon with a slotted spoon, leaving the fat in the skillet.

In the same skillet with the reserved bacon fat, melt 2 tablespoons of butter over medium heat. Add finely chopped shallots or onions and minced garlic, sautéing for 2-3 minutes until fragrant and translucent.

Add the drained gnocchi to the skillet, allowing them to cook undisturbed for 4-5 minutes until golden-brown crust forms. Season with Italian seasoning, salt, pepper, and a pinch of red chili flakes.

Pour in the diced tomatoes and your choice of stock, stirring to combine. Bring to a gentle simmer, then gradually stir in heavy cream and grated Parmesan cheese, mixing until smooth.

Add fresh spinach, stirring to wilt for about 1 minute. Return cooked bacon to the pan, mixing everything together. Taste and adjust seasoning before serving, garnishing with extra Parmesan cheese and fresh basil leaves.