Cook the bacon in a saute pan over medium-low heat until crispy. Once the bacon is golden brown, transfer the bacon to a paper towel. If the sauté pan gets too dark from the bacon, you can wipe out the pan.

While the bacon is cooking, bring a pot of water to a boil. Add the gnocchi. Cook for approximately 3 minutes or until the gnocchi float to the top. Reserve ½ cup of gnocchi water. Drain the gnocchi and set aside.

Turn the heat to low. Add the garlic to the sauté pan. Stir for 1 minute or until the garlic is fragrant.

Add the gnocchi and 2 tablespoons of butter. Cook for 10 minutes or until the gnocchi gets a little crispy.

Remove the pan from the heat and turn off the heat. While the pan is cooling, crumble the bacon into small pieces. Add the bacon to the pan.

In a medium bowl, add the egg yolks, parmesan cheese, 1/4 cup gnocchi water, salt and pepper. Stir until combined.

Add the egg mixture to the saute pan. Mix until creamy.

Turn the heat to low to heat everything through. Stir throughout.

Add an ⅛ cup of gnocchi water at a time if more is needed to make the sauce creamy.

Remove the saute pan from heat. Add 1 tablespoon of butter and mix through.

Top with parsley, parmesan cheese, and black pepper. (Optional)