Start by bringing a large pot of salted water to a rolling boil. Carefully add your potato gnocchi to the pot; they will sink initially, but don’t worry! Cook them for about 2-3 minutes until they float to the surface, indicating they are done. Once floating, drain the gnocchi in a colander and set aside, keeping them covered to stay warm.

In a nonstick skillet, heat 1 tablespoon of olive oil over medium heat. Add your diced bacon and sauté for about 5-7 minutes, stirring occasionally, until the bacon turns crispy and golden brown. Just before removing from heat, add in the minced garlic and cook for an additional minute until fragrant.

While the bacon sizzles, crack 2 large eggs into a mixing bowl and whisk them together until creamy. Gradually add the grated Parmesan cheese, mixing until smooth.

Reduce the heat of the skillet with the bacon to low. Gently add your drained gnocchi to the skillet, ensuring they are coated with the flavorful bacon and garlic. Toss everything together carefully for about 1-2 minutes to warm the gnocchi through.

With the skillet still on low heat, quickly pour the egg and cheese mixture over the warm gnocchi. Stir continuously for about 1-2 minutes as the residual heat cooks the eggs gently, creating a creamy sauce.

Once the sauce is creamy and your Gnocchi Carbonara is well combined, remove the skillet from heat. Plate the dish immediately, garnishing with freshly chopped parsley and extra Parmesan cheese if desired.