In a medium saucepan, combine lentils, celery, carrot, garlic and bay leaf. Cover with a few inches of water and bring to a simmer. Cover and simmer for 30 minutes, or until lentils are done and vegetables are soft. Add salt, to taste, and 1 Tablespoon olive oil and set aside.
Bring a second large pot of salted water to a boil.
In a large skillet over medium heat, heat the remaining olive oil. Add bacon/pancetta and cook until the fat is rendered (about 3-5 minutes). Add the onion and cook until tender and starting to brown (6-10 minutes). Add rosemary and tomato paste and mix to combine. Then add the spinach and cook until wilted (3-5 minutes). Season with salt and red pepper flakes, to taste.
Drain lentils, reserving 1 cup of the cooking liquid. Add the lentils and the cup of cooking liquid to the skillet. Mix well and keep warm.
Add the gnocchi to the pot of boiling water and cook according to package directions. Drain and add to the sauce. Toss to coat.
Serve warm
Nutrition Info Per Serving: Calories 383 Fat 25 g Cholesterol 18 g Sodium 754 mg Potassium 660 mg Carbs 31 g Fiber 4 g Sugar 3 g Protein 10 g