In a medium pot, cook the bacon over medium heat for about 6-8 minutes, stirring occasionally, until it turns golden brown and crispy. Remove the bacon using a slotted spoon, allowing excess grease to drain, and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the pot.

In the same pot with the bacon drippings, pour in 4 cups of chicken or vegetable broth and bring it to a gentle simmer over medium-high heat for about 2-3 minutes.

Add in the gnocchi and cook according to the package instructions—typically about 2-3 minutes—until they float to the surface and become tender.

Gradually stir in 1 to 1.5 cups of freshly grated cheddar cheese, mixing thoroughly until the cheese melts and blends seamlessly into a creamy texture.

Return the crispy bacon to the pot, along with any optional vegetables like spinach or kale, and cook for an additional 1-2 minutes until the greens are just wilted.

Taste your soup and season with salt and pepper as needed to enhance the flavors. Serve hot, garnished with extra cheese or crispy bacon bits.