Begin by bringing a large pot of salted water to a rolling boil. Carefully add the 500 g of potato gnocchi to the water, cooking them according to the package instructions. Keep an eye on them; they are ready when they float to the surface, usually takes about 2–3 minutes. Once cooked, drain the gnocchi and set them aside.

In a nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add 150 g of diced bacon and sauté for approximately 5-7 minutes or until crispy. Once crispy, add 2 cloves of minced garlic and sauté for an additional minute.

While the bacon is cooking, crack 2 large eggs into a bowl and whisk with 60 g of grated Parmesan cheese until smooth and creamy, creating the sauce base.

Add the drained gnocchi to the skillet, ensuring they are coated in the bacon fat. Toss gently, allowing flavors to meld for about 1-2 minutes on low heat.

Remove the skillet from heat. Pour the egg and Parmesan mixture over the warm gnocchi and bacon, stirring continuously to create a velvety sauce without scrambling.

Season generously with salt and black pepper. Sprinkle with 2 tablespoons of chopped fresh parsley and serve immediately while hot and creamy.