Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the top, about 2-3 minutes. Drain and set aside.

In a skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove from heat and drain excess fat, leaving a little for flavor.

In a mixing bowl, whisk together the eggs, grated Parmesan cheese, minced garlic, and black pepper until well combined.

Add the cooked gnocchi to the skillet with bacon. Pour the egg and cheese mixture over the gnocchi, tossing quickly to coat the gnocchi without scrambling the eggs. If the sauce is too thick, add a splash of reserved pasta water.

Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.