Start by filling a large pot with salted water and bring it to a rolling boil over high heat. Carefully add the potato gnocchi and cook them for about 2-3 minutes until they float to the surface. Drain well and set aside.

In a large skillet, heat some olive oil over medium heat. Add the diced bacon and cook for about 5-7 minutes until crispy and golden brown. 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.

With the bacon and garlic in the skillet, gently add the cooked gnocchi. Remove from heat before adding the egg mixture and toss everything together.

Pour the egg and cheese mixture over the gnocchi and quickly stir to create a creamy sauce. Season with salt and freshly ground black pepper.

Spoon the Gnocchi Carbonara onto plates and garnish with chopped parsley and extra Parmesan cheese. Serve immediately.