Heat olive oil in a large pan on medium heat, then sauté diced bacon, onions and Brussels Sprouts until onions turn translucent and Brussels Sprouts start to caramelize. Add garlic and stir occasionally for another two minutes. Meanwhile, add cheese, milk, butter, flour & nutmeg to the pot with the cooked gnocchi and heat on medium-low until the cheese melts. Then fold bacon-veggie sauté mixture into the pasta. Enjoy!