1. Chop the bacon to get small dices, wash and dry the chicken and cut into strips. Peel and chop the onion and garlic and chop finely. Grate the parmesan cheese. Set everything aside.

2. Heat up a (coated) pan and add the bacon. Fry until nicely browned and crispy. Remove from the pan and set aside. If you had lean bacon and not much fat in the pan, add some oil and heat up. Add the chicken strips and fry until nicely browned from all sides. Add the chopped onion and fry together with the chicken until soft and glossy. Add the chopped garlic and fry for a minute until fragrant. Deglaze with the chicken broth, white wine, and heavy cream – let bubble up for a moment. Season with oregano, salt, and pepper (keep in mind that the bacon is normally quite salty). Add the uncooked gnocchi and the fried bacon and mix in. Reduce the heat to a medium-low, cover the pan and let simmer for 6-8 minutes. Stir from time to time so nothing starts to stick to the pan and burn. If the sauce gets too thick, add some water. Before serving add the grated parmesan and stir in. Season with some more salt and pepper if necessary. Serve with some more grated parmesan on top.