In a large pot or dutch oven, cook bacon until crispy, set bacon aside. In a small bowl lined with tinfoil, pour out most of the hot bacon grease, leaving only 1-2 tbsp in the pot for cooking. Once the discarded grease has cooled down, fold up the tinfoil and dispose of the extra bacon grease.
Add butter to bacon grease in the pot and melt over medium heat. Add onion and sauté until translucent, 3-5 mins. Add garlic and cook one more minute. Stir in the thyme.
Add flour and stir for one minute until raw flour smell is gone. Add wine and stir for one minute.
Slowly add chicken broth while stirring constantly. Stir until there are no lumps from the flour.
Slowly add milk and cream, stirring constantly. Bring to simmer.
Add nutmeg, red pepper flakes, gnocchi, and chicken. Cook for 5 mins at a simmer.
Off the heat and stir in grated parmesan and spinach. Cover and let sit for 5 mins.
Serve with bacon on top and more grated parmesan.
