Begin by bringing a large pot of salted water to a boil over high heat. Once boiling, carefully add the potato gnocchi and cook them until they float to the surface, which should take about 2-3 minutes. Drain the gnocchi in a colander, shaking off excess water, and set them aside while you prepare the rest of the dish.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced bacon and sauté it until crispy and golden brown, roughly 5-7 minutes. Add the minced garlic to the skillet and sauté for an additional minute until fragrant.

While the bacon is cooking, whisk together 2 large eggs and 60 grams of grated Parmesan cheese in a mixing bowl until blended and creamy. Set this mixture aside.

Add the drained gnocchi to the skillet and toss gently with the bacon and garlic mixture, then remove from heat.

Pour the egg and cheese mixture over the hot gnocchi and bacon in the skillet. Stir quickly to ensure the heat gently cooks the eggs, creating a creamy sauce.

Transfer the Gnocchi Carbonara to serving plates, garnishing with freshly chopped parsley and additional grated Parmesan if desired. Serve immediately.