In a large pot or Dutch oven set over medium-high heat, cook the bacon until crisp. Remove with a slotted spoon and leave a few tablespoons of bacon fat in the pot.
Add the onion and mushrooms and cook for a few minuets until the onion has softened.
Add the garlic, thyme and flour and cook for another 30 seconds.
Pour in the chicken stock and cream.
Bring the soup to a gentle simmer and cook for 10 minutes until the soup has thickened slightly.
While the soup simmers, cook the gnocchi in a large pot of salted water until they float. Drain the gnocchi.
Add the gnocchi to the soup and season to taste with salt and black pepper. Add half of the bacon.