Filet chicken beasts in half to 1/2 inch thick. Place in a bowl and cover with Italian dressing. Marinade over night.

Next day, remove from marinade, place in a LG zip lock bag and pound out with a rolling pin or mallet to 1/4 inch thick. Repeat with all the chicken.

Lay chicken on a cutting board. Evenly spread ricotta cheese over chicken. Roll up and wrap with prosciutto. Place in a baking dish. Repeat with all the chicken

Bake at 425 for 35 to 40 minutes until internal temperature reaches 165

In a fry pan, heat 1 tbs oil. Saute onion until translucent. Add garlic and saute 3 more minutes.

Add marsala and deglaze pan. Let marsala almost completely reduce.

Add Alfredo, half and half, cheese, basil, and bacon. Turn heat to low. Slowly cook to melt cheese and cook through. Stir very often.

Meanwhile, boil 4 to 5 qts of water lightly salted.

When boiling, add gnocchi. Stir. Cook 3 to 4 minutes until gnocchi floats to the top. Drain and rinse briefly with warm water.

Add gnocchi to sauce. Cook through.

When chicken is done, remove from oven.

Plate gnocchi and chicken. Serve immediately. Enjoy.