In a large skillet over medium heat, cook the chopped chicken bacon until crispy, about 5-6 minutes. Remove the bacon and set aside, leaving 2 tablespoons of bacon fat in the pan.
Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package directions until they float to the surface, about 2-3 minutes. Drain and set aside.
In the same skillet with bacon fat, add butter and minced garlic. Cook for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer.
Add the cooked gnocchi to the cream sauce and gently toss to coat. Stir in the Parmesan cheese and season with salt and black pepper.
Return the crispy chicken bacon to the pan and gently fold in. Garnish with fresh parsley and additional Parmesan cheese before serving hot.
