Roast the garlic - cut the top off the garlic deep enough to expose the tops of the cloves. Drizzle with olive oil and sprinkle with salt and pepper. Wrap in aluminum foil and bake in a preheated 400℉ oven for 40-50 minutes until golden.

When the garlic is done roasting, cut your bacon into 1" pieces (prior to cooking). Then add the bacon to your pan before heating it up. Turn the heat on medium-high and cook until crispy, about 10-15 minutes. Leave the bacon fat!

Melt the butter in the bacon fat and sauté the shallot until translucent. Add the roasted garlic and break it up a bit using your spoon. Then add in the chicken broth, heavy cream, ½ teaspoon salt and ¼ teaspoon black pepper. Heat on high and bring to a boil.

Once the broth mixture is boiling, add in the gnocchi and reduce to medium-low. Simmer for about 15 minutes until the mixture thickens. Then add in the parmesan cheese and mix to combine.

To serve, sprinkle with the cooked bacon and fresh chopped parsley.