Fill a large pot with salted water and bring it to a rolling boil over high heat. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain well.

In a large skillet, heat olive oil over medium heat. Add diced bacon and fry until crispy and golden, about 5-7 minutes. Add minced garlic and sauté for an additional minute.

In a mixing bowl, crack the eggs and add grated Parmesan cheese. Whisk until fully combined and smooth.

Carefully add the drained gnocchi into the skillet with bacon and garlic. Toss gently to coat.

Pour the egg and cheese mixture over the hot gnocchi in the skillet. Stir vigorously to create a creamy sauce.

Dish out the gnocchi onto plates and garnish with chopped parsley and additional Parmesan cheese. Serve immediately.