Gnocchi with bacon, goat cheese, spinach and sweet onions in sun dried tomato cream sauce

melt the butter in a sauce pan on medium heat. Add the onions and tomatoes, season with salt and pepper and sautee for 2 minutes or until onions soften and become fragrant

stir in garlic, thyme and oregano and saute another 1-2 minutes til fragrant

Add the broth and cream, stir to combine and bring to a simmer.

Stir in the parmesan til combined, cover and simmer for 10 minutes. Use and emulsion blender or regular stand up blender to blend the sauce til smooth.

In a large pan fry the bacon til firm, but not crisp. 5-8 minutes.

If there is an excess of grease consider draining off a little, but leaving some for sauteeing the rest of the ingredients.

Add the onions and continue to fry on medium for 2 minutes, then stir in the garlic and spinach, cover and cook for another 2-3 minutes until spinach is fully wilted.

fold in the gnocchi and cook another 2-5 minutes til gnocchi begins to brown a little.

Pour in the sauce, stir to combine then bring to a light simmer. Serve the gnocchi topped with 1″ pieces of goat cheese and a liberal amount of basil.