Begin by bringing a large pot of salted water to a rolling boil. Carefully add the potato gnocchi and cook them for 2-3 minutes or until they float to the surface, indicating they’re done. Once cooked, drain the gnocchi in a colander and set aside, allowing them to rest while you prepare the next steps.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped bacon and fry it for about 5-7 minutes or until it turns crispy and golden brown. Once the bacon has reached the desired crispness, carefully remove it from the skillet and set aside, leaving the delicious drippings in the pan for the next step.

Using the same skillet with the bacon drippings, add the chopped broccoli florets. Sauté them over medium heat for approximately 4-5 minutes until they become tender yet still bright green. Season the broccoli with garlic powder, along with salt and pepper to taste, enhancing its overall flavor while keeping it vibrant.

Next, gently fold the cooked gnocchi into the skillet with the sautéed broccoli. Pour in the chicken or vegetable broth, then add the Boursin cheese. Stir everything together over medium-low heat for about 2-3 minutes, allowing the cheese to melt and form a creamy sauce that envelops the gnocchi.

Finally, fold the crispy bacon back into the skillet, ensuring everything is well combined and warmed through. Adjust the thickness of the sauce if necessary by adding more broth or pasta water, if available. Serve the Boursin, Bacon, and Broccoli Gnocchi hot, garnishing with freshly grated Parmesan cheese and chopped parsley for a delightful finish.