Bring a large pot of water to a boil.

Add 2 tablespoons of olive oil and 1 teaspoon of salt.

Once boiling, add the potato gnocchi and cook according to the package instructions. Drain and set aside.

Heat 2 tablespoons of olive oil in a pan over medium heat.

Add the diced onion and chopped garlic, cooking for 2-3 minutes until the onion softens.

Add the quartered cherry tomatoes, salt, pepper to taste, and fresh oregano. Cover the pan with a lid and cook for 3-4 minutes until the tomatoes are soft.

In the same pan, add ½ tablespoon of olive oil.

Brown the bacon pieces, frying until golden, about 4-5 minutes. Remove from heat and set aside.

In a food processor, combine the dill, parsley, fresh basil, the remaining olive oil, a pinch of salt, and the remaining clove of garlic. Blend briefly until the herbs are finely chopped.

Mix the cooked gnocchi with the tomato sauce in the pot.

Stir in the fresh herb mixture, ensuring everything is well combined.

Add the fried bacon to the gnocchi and mix thoroughly.

Plate the gnocchi on a serving dish and sprinkle generously with Parmesan cheese. Enjoy immediately!