Begin by filling a large pot with salted water and bring it to a vigorous boil over high heat. Once boiling, add the potato gnocchi and allow them to cook until they float to the surface, about 2-3 minutes. Drain and set aside.

In a spacious skillet, heat olive oil over medium heat. Once shimmering, add the diced bacon and sauté for about 5-7 minutes until golden-brown and crispy. Add minced garlic and sauté for another minute until fragrant.

While the bacon cooks, whisk together the eggs and grated Parmesan cheese in a separate bowl until creamy. Set aside.

Once bacon is crispy, gently toss the drained gnocchi into the skillet, ensuring they are coated in flavors. Remove from heat.

Pour the egg and cheese mixture over the hot gnocchi, stirring continuously for 1-2 minutes until creamy but not scrambled. Season with salt and pepper to taste.

Remove from stove, sprinkle chopped parsley over the dish, and serve immediately. Optionally, add extra grated Parmesan cheese on top.