Render the sliced bacon on medium heat until crisp. Reserve the bacon until needed, and reserve the bacon fat for another purpose, like cooking eggs or potatoes.
In a large saute pan, heat the butter. When the butter is hot, add the red chanterelles and cook until browned, about 4-5 minutes. Season with salt and pepper, then add the shallots and cook two minutes more. Deglaze the pan with the wine and cook until nearly evaporated. Add the chicken stock, gnocchi and cockscombs to the pan and cook until the the sauce thickens slightly from the gnocchi.
Stir in the bacon and butter if using, heat for a moment more, swirling the pan to emulsify the butter and lightly thicken the sauce, there should be a few tablespoons of sauce for each plate. Divide the gnocchi between 4 heated plates, garnish with the remaining sauce from the pan and the parmesan, then serve immediately.
Notes
This is a rich pasta, serve it with a salad of bitter greens. You could easily substitute braised gizzards for the combs, and yellowfoot chanterelles, trumpets, or small golden chanterelles for the reds. If nothing else, the gnocchi recipe by itself is solid too, but make darn sure to use a hand held ricer so the dough isn't gluey.For the gnocchi recipe, use my recipe here, adding 2 tablespoons chopped mixed tarragon and parsley when you add the egg to the potato.