Start by chopping your bacon into small pieces, then adding them to a non-stick pan on medium-high heat (add 1 tsp olive oil if not non-stick).

Whilst the bacon is rendering out and crisping up, peel and cut the onion in half, then thinly slice.

Remove the bacon from the pan and set aside in a bowl. Use ¼ cup of the chicken stock to deglaze the pan.

Add the onion slices to the pan with the leftover bacon fat, along with the butter. Let these caramelise on a medium heat, until they are a nice golden colour.

Once the onions have started to caramelise, grate/crush in the garlic and season with the italian herbs.

Remove the rind (white outer layer) from the brie cheese. Then place it in the pan with onion and garlic. Pour in the remaining ½ cup of chicken stock. Let the brie melt and stir to create the sauce.

Add the gnocchi to the pan with the brie sauce, give everything a toss to coat the pasta. Leave the gnocchi to simmer in the sauce for a few minutes to cook.

Sprinkle the parmesan into the pan, and place the bacon back as well. Stir everything until the parmesan melts, then serve and enjoy!