In a large skillet, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, leaving the fat in the pan.

Add butter to the bacon fat, then add the gnocchi. Sauté for 3-5 minutes until lightly golden and heated through.

Stir in minced garlic and cook for 1 minute until fragrant.

Pour in heavy cream and bring to a simmer. Cook for 2 minutes to slightly thicken.

Reduce heat to low and stir in the parmesan cheese and black pepper until the sauce is smooth and glossy.

Fold the crispy bacon back into the pan and toss to coat every piece of gnocchi.

Garnish with fresh herbs if desired and serve immediately.