In a large pot, bring salted water to a rolling boil over high heat. Once boiling, gently add the potato gnocchi and cook for 2-3 minutes, until they float to the surface. Carefully drain and set aside.

Heat a large skillet over medium heat and add olive oil. Once hot, add the diced bacon and sauté for 5-7 minutes until crispy. Stir in minced garlic and cook for one more minute.

In a mixing bowl, crack the fresh eggs and add the grated Parmesan cheese. Whisk until combined and smooth.

Carefully toss the drained gnocchi into the skillet with the bacon and garlic, removing from heat to prevent eggs from scrambling.

Pour the egg and cheese mixture over the hot gnocchi and stir constantly to create a creamy sauce. Season with salt and black pepper to taste.

Transfer to serving plates and garnish with chopped parsley and additional Parmesan cheese. Serve immediately while warm.