In a large pot, bring salted water to a rolling boil. Add potato gnocchi and cook until they float, about 2-3 minutes. Gently drain and set aside.

In a large skillet, heat olive oil over medium heat. Add diced bacon and cook until golden and crispy, about 5-7 minutes. Reduce heat and add minced garlic, sauté for 1 minute.

In a mixing bowl, whisk together the eggs and grated Parmesan cheese until fully combined and creamy.

Add the drained gnocchi to the skillet with bacon and garlic. Stir gently to combine. Remove from heat.

Pour the egg and cheese mixture over the warm gnocchi, stirring vigorously for about 30 seconds until creamy. Season with salt and black pepper to taste.

Transfer the Gnocchi Carbonara to serving plates, garnishing with parsley and extra Parmesan. Serve warm.