• Adjust rack to middle position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce. • Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan. • While bacon cooks, halve, peel, and finely dice onion. Peel and mince or grate garlic. Finely chop sun-dried tomatoes.

• Pat chicken* dry with paper towels. Season all over with half the thyme (you’ll use more later), salt, and pepper. • Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium-high heat. Add chicken; cook until browned but not cooked through, 2-3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking dish now. • Transfer pan to oven. Roast on middle rack until chicken is cooked through, 6-8 minutes. Transfer to a cutting board.

• While chicken cooks, add gnocchi to pot of boiling water; cook until tender, 3-4 minutes. • Reserve 2 cups gnocchi cooking water (3 cups for 4 servings), then drain.

• While gnocchi cooks, heat a drizzle of oil in pan used for bacon over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 6-8 minutes. • Add garlic and sun-dried tomatoes; cook, stirring, until fragrant, 1-3 minutes. Reduce heat to medium. • Stir in 3/4 cup reserved gnocchi cooking water, cream cheese, cream sauce base, stock concentrate, half the Parmesan (save the rest for serving), 1/4 tsp thyme, and 1/4 tsp sugar (use 11/4 cups gnocchi cooking water, 1/2 tsp thyme, and 1/2 tsp sugar for 4 servings). Cook, stirring, until sauce begins to thicken, 2-4 minutes. TIP: If sauce becomes too thick, add splashes of water.

• Add spinach, gnocchi, 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt, and pepper to pan with sauce. Turn off heat; stir until spinach wilts and butter has melted. Season with a pinch of salt and pepper.

• Cut chicken crosswise into slices. • Divide gnocchi between plates. Top with chicken, bacon, and remaining Parmesan. Serve. Bacon is fully cooked when internal temperature reaches 145°. Chicken is fully cooked when internal temperature reaches 165°.