Italian Chicken Soup with Toasted Parmesan Gnocchi

Name: Italian Chicken Soup with Toasted Parmesan Gnocchi
Ingredients: 2 medium baking potatoes (about 1 1/4 pounds); 4 strips bacon, thinly sliced; 2 carrots, sliced into 1/2-inch rounds; 2 stalks celery, sliced into 1/2-inch pieces; 24 pearl onions, peeled; Kosher salt and freshly ground white pepper; 1 3- to 4-pound chicken; 1 small bunch fresh thyme, tied with string; 8 cups low-sodium chicken broth; 2 tablespoons unsalted butter; 1/4 cup breadcrumbs; 3/4 cup all-purpose flour; 1/4 cup grated Parmesan cheese, plus more for garnish; Pinch of freshly grated nutmeg; 2 large eggs; 1/4 cup roughly chopped fresh parsley; 1/4 cup roughly chopped fresh basil; 3 cups loosely packed spinach leaves; 1 lemon, cut into wedges