Cut the mushrooms into thick slices (about 1/4 inch or 6mm). Cut shallot into small cubes, finely chop garlic (preferably with a knife and not using a garlic press).

Dice the bacon. Heat 1 tablespoon of oil in a large frying pan over medium heat. Add the bacon and cook for a couple of minutes, stirring from time to time, until browned and crispy. Transfer to a plate with a slotted spoon. Leave the rendered fat in the pan.

Increase the heat to medium-high/high (depending on how powerful your stovetop is). Add all the mushrooms in an even layer. Cook for 1-2 minutes without stirring, letting the mushrooms brown at the bottom. When the mushrooms are browned at the bottom, stir them and they will start to release water, cook them, stirring from time to time, until the water is evaporated. Cook the mushrooms for a further 1-2 minutes, letting them brown on all sides. Transfer the mushrooms to a plate.

Add butter and shallot to the pan. Cook over medium-low/low heat for 1-2 minutes, until softened. Add garlic and thyme and cook for 30 seconds, until fragrant.

Add flour and cook, whisking, for a minute.

Add wine and cook for 1-2 minutes, until mostly evaporated. Scrape all the brown bits at the bottom of the pan with a spatula.

Add cream, broth, Dijon mustard, Worcestershire sauce, and lemon juice. Bring to a boil and cook over low heat for about 1-2 minutes, until slightly thickened. The sauce should be a little bit runny at this point - we will cook fresh gnocchi in the sauce and then it will thicken further.

Add parmesan cheese and cook until the cheese is melted.

Season the sauce with salt and pepper to taste (careful with salt, parmesan is already salty).

Add gnocchi and cook for 2-3 minutes or until cooked.

Add the mushrooms back to the pan.

Add the spinach and cook for about a minute or until wilted.

Take the pan off the heat and sprinkle with reserved cooked bacon and more parmesan cheese.

Enjoy!