Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the store-bought potato gnocchi and cook according to the package instructions, which usually takes about 2-3 minutes. Once cooked, drain the gnocchi and set aside, reserving a bit of the pasta water for later.

Heat a splash of olive oil in a large skillet over medium heat. Once hot, add the diced bacon and cook for about 5-7 minutes, stirring occasionally, until it's crispy and golden brown. Add minced garlic and sauté for 1 minute until fragrant.

While the bacon is cooking, crack the fresh eggs into a medium bowl and add the grated Parmesan cheese. Whisk together vigorously until combined and creamy.

Carefully add the drained gnocchi to the skillet with the crispy bacon and cooked garlic. Toss the gnocchi in the skillet, ensuring that they are well coated with the bacon fat.

Now, while the gnocchi is still warm, swiftly pour the egg and cheese mixture over the hot gnocchi in the skillet. Stir constantly and quickly, allowing the heat from the gnocchi to cook the eggs and create a creamy sauce.

To finish, spoon the creamy mixture onto plates or into bowls. Garnish generously with chopped fresh parsley and a sprinkle of extra Parmesan cheese, if desired.