Bring a large pot of salted water to a rolling boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain in a colander.

In a large skillet, heat 1 tablespoon of olive oil. Add the chopped bacon and cook for 5-7 minutes until crispy. Remove bacon and leave drippings.

In the same skillet, add broccoli florets. Sauté for 4-5 minutes until tender but vibrant. Season with garlic powder, salt, and pepper.

Reduce heat to low and add cooked gnocchi, broth, and Boursin cheese. Stir gently until cheese melts and coats the gnocchi.

Fold in crispy bacon, adjust seasoning with salt and pepper, and serve warm garnished with Parmesan and parsley.