Preheat the oven to 375F. Arrange the sweet potato, beet, and pepper chunks on a baking sheet. Drizzle with olive oil and sprinkle with salt and the chili powder. Roast for 30-45 minutes until the veggies are browned and very soft.

Meanwhile, cook the gnocchi in salted boiling water to al dente. Right before draining, reserve 1 cup of the cooking water. Drain the gnocchi and set aside until ready to use.

In a blender, puree the roasted sweet potato, red jalapeno, garlic cloves, and ½ cup of the reserved cooking water until smooth. The mixture should be the consistency of applesauce.

In a large skillet, add the bacon and turn the heat to medium-high. Cook the bacon until the fat has rendered and the bacon is crispy, about 7 minutes. When the bacon is crispy add the prepared gnocchi, cheddar, roasted beets, potato puree, and cream to the skillet. Stir together and taste; add salt to your preference and more of the gnocchi water if needed to thin the sauce.

Serve immediately topped with lots of scallions.