Cook the bacon in a large pot over medium heat until crispy.
Remove the bacon and set aside, leaving the drippings in the pot.
Add the chopped onion to the pot, cooking until translucent.
Stir in the minced garlic and cook for another minute.
Pour in the chicken broth and bring to a simmer.
Add the potato gnocchi to the simmering broth.
Stir in heavy cream and shredded cheddar cheese until melted.
Season with salt and pepper, adjust to your taste.
Serve hot, garnished with crispy bacon and fresh parsley.
