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

Add the Italian sausage to the pot and cook, breaking it up with a spoon, until browned and cooked through. If needed, add the olive oil to prevent sticking.

Stir in the diced onion and cook for 4 to 5 minutes, until softened. Add the minced garlic and cook for 30 seconds, just until fragrant.

Pour in the chicken broth and water, then season with salt, black pepper, and red pepper flakes if using. Add the sliced potatoes and bring the soup to a gentle boil.

Reduce the heat and simmer for 12 to 15 minutes, until the potatoes are tender.

Add the gnocchi and cook according to package directions, usually 2 to 4 minutes, until they float to the top and are tender.

Stir in the chopped kale and simmer for 2 to 3 minutes, until wilted.

Lower the heat and stir in the heavy cream. Return the cooked bacon to the pot and warm through without boiling. Taste and adjust seasoning as needed.

Ladle into bowls and top with grated Parmesan cheese before serving.