1. Start by cooking the bacon in a large skillet over medium heat until crisp, about 7-9 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
2. Add the olive oil to the bacon fat (if needed) and increase the heat to medium-high. Season the chicken pieces with salt and pepper, then add them to the pan. Cook for 5-6 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
3. In the same skillet, add the diced onion and sauté until translucent and soft, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer, then reduce heat to low.
5. Add the mozzarella and Parmesan cheeses gradually, stirring until melted and the sauce is smooth. If you want a little heat, sprinkle in the red pepper flakes now.
6. Meanwhile, cook the gnocchi according to package instructions—usually boiling for 2-3 minutes until they float to the surface. Drain well.
7. Add the cooked chicken, crispy bacon, and gnocchi to the skillet with the sauce. Gently toss everything together to coat evenly and warm through, about 2-3 minutes.
8. Season with additional salt and pepper to taste. Finish with a generous sprinkle of fresh basil or parsley for that bright, herbal touch Nonna Rosa always insisted on adding before serving.

One tip I learned from my years wandering Italian markets is to never rush the sauce. Letting it simmer gently allows all the flavors to marry beautifully. When I make this for my daughters, I tell them it’s like a little cooking magic happening right before our eyes.