Bring a large pot of salted water to a boil, add potato gnocchi, and cook for 2-3 minutes until they float. Drain and set aside.

In a large skillet, heat olive oil over medium heat, add chopped bacon, and cook for 5-7 minutes until crispy. Remove bacon and set aside.

In the same skillet, sauté broccoli florets in the bacon fat over medium-high heat for 3-4 minutes, season with garlic powder, salt, and pepper.

Reduce heat to medium-low, add gnocchi and chicken or vegetable broth, crumble Boursin cheese over, and stir until creamy.

Fold in crispy bacon, adjust seasoning if needed, and serve immediately garnished with Parmesan cheese and parsley.