Cook the 4 slices of bacon in a medium skillet over medium heat until crispy, about 8–10 minutes. Transfer to paper towels to cool and chop into pieces.

In a large pot, heat 1 tablespoon of butter or olive oil over medium heat. Add the diced onion and sliced carrots, cooking for 10–15 minutes until tender.

Pour in 4 cups of chicken broth and simmer for 5 minutes.

Stir in 1 cup of heavy cream or half-n-half and any desired spices, simmering for 3–5 minutes without boiling.

Gradually add 2 cups of grated cheddar cheese, stirring until melted and smooth.

Gently toss in 8 oz of gnocchi and cook for an additional 2 minutes until they float.

Fold in the crispy bacon pieces and serve hot, garnished with chopped green onions and extra cheese if desired.