Step 1

Heat a large stockpot or Dutch oven over medium hight heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the stockpot, and set aside.

Step 2

Reduce heat to medium; add butter to the stockpot, stirring until butter has melted, about 1-2 minutes. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Step 3

Stir in garlic and Italian seasoning until fragrant, about 1 minute.

Step 4

Whisk in flour until lightly browned, about 1 minute.

Step 5

Stir in wine, scraping any browned bits from the bottom of the pot.

Step 6

Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.

Step 7

Stir in chicken and gnocchi, and cook until gnocchi is tender, about 5 minutes.

Step 8

Stir in spinach, heavy cream, vinegar and parsley until the spinach has wilted, about 2-3 minutes; season with salt and pepper, to taste.

Step 9

Serve immediately, garnished with bacon.