Start by filling a large pot with salted water and bring it to a rolling boil. Once boiling, gently add the potato gnocchi and cook for 2-3 minutes or until they float to the surface. Carefully drain the gnocchi and set them aside.

In a large skillet, heat a drizzle of olive oil over medium heat. Once hot, add diced bacon and fry for 5-7 minutes until crispy. Add minced garlic and sauté for another minute.

In a mixing bowl, whisk together fresh eggs and grated Parmesan cheese until smooth and well combined.

Once the bacon is crispy, add the drained gnocchi to the skillet, tossing to combine. Remove the skillet from heat.

Pour the egg and cheese mixture over the hot gnocchi and bacon. Stir quickly to create a velvety sauce.

Transfer the completed Gnocchi Carbonara onto warm plates and garnish with chopped parsley and extra Parmesan cheese.