Preheat oven to 425 F.

Cut squash in half lengthwise and place cut down on a baking sheet. Roast for 25 minutes, or until soft. Let cool for 10 minutes.

While the squash cooks, place a pot over medium heat. Cook the bacon in the pot for 3-4 minutes on each side, or until crispy. Remove from the pot and set aside, and crumble into bits when cool enough to handle. Clean the pot, reserving 2-3 tablespoons of the bacon grease.

Empty the bag of gnocchi onto a plate and microwave for 2 minutes, until no longer frozen. Place the bacon grease, coconut oil, and gnocchi in the pot and cook for 12-15 minutes, until crispy, turning to brown evenly. Remove and set aside.

Scoop out the insides of the squash and place in a blender with the coconut milk, broth, and paprika. Puree until smooth, and then pour the the pot. Bring to a boil and then reduce to simmer on low. Add in sun-dried tomato and gnocchi and stir to combine. Serve topped with bacon bits!