Preheat your oven to 400°F (204°C).

Slice the top of the garlic head, drizzle with olive oil, sprinkle salt, wrap in foil, and roast for 50 minutes.

Cook bacon in a skillet over medium heat for 5–7 minutes until crispy. Remove and drain on paper towels, reserving fat.

In the skillet with bacon fat, melt butter, add minced shallots, and sauté for 2 minutes until fragrant.

Squeeze roasted garlic into the skillet, then stir in chicken broth, heavy cream, salt, and black pepper. Simmer for 5 minutes.

Add gnocchi to the sauce, cook for 8 minutes, stirring gently until thickened.

Stir in parsley and Parmesan, mixing well until melted. Top with crumbled bacon before serving.