Cook the gnocchi per package instructions; drain reserving 1/4 cup of the cooking liquid; set aside.
While the gnocchi is cooking, saute the bacon in a skillet over medium heat until cooked through and crisp. Place on a paper towel to drain the grease then cut into bits. Remove the bacon grease from the skillet.
Add the butter to the same skillet over medium heat then add the shallot and cook, stirring often, for 2 minutes.
Add the cooked & drained gnocchi to the skillet and lightly saute them for 3 minutes, stirring occasionally. Add the minced garlic and crushed red pepper flakes, to taste and cook, gently stirring constantly, for 1 minute.
Add the diced tomatoes along with their juices along with the reserved pasta water and chicken broth then cook for 3-4 minutes.
Add the cream and finely grated parmesan and gently mix.
Add the spinach, bacon bits, and basil to the skillet and stir until combined, cook for 1 minute. Taste and season with sea salt and freshly cracked pepper, to taste.
Serve immediately with extra basil and fresh parmesan on the side, if desired. Enjoy!