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

In a large skillet, heat a drizzle of olive oil over medium heat. Add diced bacon and cook for 5-7 minutes until golden brown and crispy. Stir in minced garlic and sauté for an additional minute until fragrant.

In a mixing bowl, whisk together eggs and grated Parmesan until well combined. This mixture will become the creamy sauce.

Once bacon is crispy, lower the heat and add cooked gnocchi to the skillet. Toss gently to coat with the bacon and drippings. Remove from heat.

Quickly pour the egg and Parmesan mixture over the hot gnocchi. Stir vigorously for 30 seconds to 1 minute until a creamy sauce forms. Season with salt and black pepper to taste.

Sprinkle chopped fresh parsley over the Gnocchi Carbonara. If desired, add more grated Parmesan. Serve immediately while warm.