Chicken Gnocchi Stew ( My Family Loves This)

2 Tbsp. extra-virgin olive oil
3-5 slices bacon chopped up
1 lb. mushrooms, sliced
3 cloves garlic, finely chopped
1 large onion, chopped
2 carrots, peeled, and finely sliced
1 bay leaf
salt and pepper
1 rotisserue chicken, shredded
1 quart of chicken stock
2 15-ounce cans stewed tomatoes(I don't put in the tomatoe juice and I chop up the tomatoes)
1 1/2 lb. store bought gnocchi (with the pasta noodles
grated italian blend cheese

Heat a large pot over medium heat with olive oil. Add the bacon and cook 3-4 minutes, until it starts to get golden.

Add the mushrooms, onion, carrots and bay leaves to the pan. Saute 4-5 minutes, until the onions start to get tender, then add the garlic and cook another minute or so. Season the veggies with salt and pepper, and add the shredded rotisserie chicken to the pan. Pour in the chicken stock and stewed tomatoes, and bring up to a bubble.

Once the stew has come up to a boil, add in the gnocchi and cook acccording to package directions. (They will sink first - wait until they come up to a float and stay floating for a few minutes. Test them for doneness by tasting one, they should be very tender and have the texture of a dumpling.) Once the gnocchi are done, remove from the heat. Sprinkle servings with italian blend cheese.