In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot.

Add the butter to the pot. Once melted, add onion, carrots, and celery. Cook for 5–7 minutes, or until softened.

Stir in the garlic and cook for 1 minute.

Sprinkle the flour over the veggies and stir to coat. Cook for another 1–2 minutes.

Slowly pour in the chicken broth, whisking constantly to avoid lumps. Then stir in the milk and cream.

Season with salt, pepper, and paprika. Bring to a gentle simmer.

Add the gnocchi and cook for 4–5 minutes, or until the gnocchi are tender and floating.

Turn off the heat and stir in the shredded cheddar cheese until melted and smooth.

Stir in most of the cooked bacon, reserving some for garnish.

Serve hot, topped with extra bacon and sliced green onions.