Get a large non-stick pan over a medium-high heat. Add the bacon lardons to the pan before it gets hot and let them slowly crisp up so they release all that flavourful fat. Once golden, scoop them out and leave the fat in the pan.

Add the chicken pieces straight in and season with salt and pepper. Cook for around 5–6 minutes until browned and just cooked through.

Throw the mushrooms into the same pan. Let them sit for a minute before stirring so they actually brown. Once they’ve got some colour, add the chopped garlic and cook for another minute.

Pour in the chicken stock and bring it to a simmer, scraping up any bits from the bottom. Stir in the double cream and Italian herbs.

Get the bacon back into the pan, then add the gnocchi straight in, stir well, and then let it bubble for about 5–6 minutes with a lid on, stirring now and then until the sauce thickens and the gnocchi’s soft.

Once it’s creamy and everything’s coated nicely, finish with the parmesan and parsley, then taste for seasoning.