While you gather ingredients, bring a large pot of salted water to a boil. Cut the asparagus into 2-inch pieces, mince the garlic, mince the shallot, and grate the parmesan cheese. Once water is boiling, add the gnocchi and cook according to package directions (usually 2-3 minutes after they float to the surface). Drain and set aside—the gnocchi will finish cooking in the cream sauce, so don't worry about it being completely tender yet.

Cut the bacon into 1/2-inch pieces and add to a large skillet over medium-high heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and the fat is rendered. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pan (this fat is liquid gold for flavor). Add the minced shallot and thyme leaves to the remaining fat and cook for 1-2 minutes until fragrant and the shallot softens slightly. I find that this step of cooking the shallot in bacon fat creates a much deeper, savory foundation than butter alone.

Increase heat to medium-high and add the asparagus pieces to the pan with the shallot and bacon fat. Season with salt and pepper, then cook for 4-6 minutes, stirring occasionally, until the asparagus is bright green and tender-crisp. Transfer the seared asparagus to a bowl—you want to add it back at the end to preserve its texture and color.

Add the minced garlic to the pan and cook for 30 seconds until fragrant. Pour in the cream and chicken broth, stirring to combine and scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer, then add the cooked gnocchi from Step 1 and season with salt and pepper. Reduce heat to medium and cover the pan with a lid. Simmer for 4 minutes—this allows the gnocchi to absorb the flavors and the sauce to reduce slightly.

Remove the lid and stir continuously for 1-2 minutes. The sauce will thicken slightly as it reduces and the starch from the gnocchi helps create a silky consistency. Add the grated parmesan cheese and stir until it melts completely into the sauce—the freshly grated cheese melts much more smoothly than pre-shredded. I always add the cheese off heat or at the very end of cooking to prevent it from becoming grainy or separating.

Gently fold in the seared asparagus from Step 3 and the reserved crispy bacon from Step 2, stirring just until combined. Taste and adjust seasoning with additional salt and pepper as needed. Divide the gnocchi and sauce among serving bowls, and garnish with a pinch of fresh thyme leaves and any remaining bacon pieces.