Preheat your oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with olive oil, sprinkle salt, wrap in foil, and roast for approximately 50 minutes.

In a skillet over medium heat, cook bacon until crispy, about 5 to 7 minutes. Remove and crumble once cooked.

In the same skillet, reduce heat to low, melt butter, and sauté shallots until translucent and soft, about 2 minutes.

Squeeze roasted garlic into the skillet, add chicken broth, heavy cream, salt, and black pepper. Stir and let simmer for 5 minutes.

Add gnocchi to the sauce, stirring gently. Cook for about 8 minutes until gnocchi float to the surface and sauce thickens.

Stir in parsley and Parmesan cheese. Adjust consistency with chicken broth if needed, then sprinkle crumbled bacon on top before serving.