Bring a large pot of salted water to a boil over high heat. Carefully add the potato gnocchi and cook for about 2-3 minutes, or until they float to the surface. Drain and set aside.

In a large skillet over medium heat, drizzle olive oil and add chopped bacon. Cook for 5-7 minutes until crispy and golden brown. Remove bacon, leaving fat in the skillet.

Add broccoli florets to the same skillet and sauté for 4-5 minutes until bright green and tender. Season with garlic powder, salt, and pepper.

Add cooked gnocchi to the skillet along with broth and Boursin cheese. Stir gently to combine, adjusting thickness with more broth as needed.

Fold in crispy bacon and adjust seasoning if needed. Serve warm topped with grated Parmesan and fresh parsley.