In a skillet over medium heat, cook the diced bacon until crispy, about 5-7 minutes. Remove and drain on paper towels.

In a large pot of boiling salted water, add the broccoli florets and cook for 2 minutes. Add the gnocchi and cook according to package instructions until they float, about 2-3 minutes more. Drain and set aside.

In the same skillet used for the bacon, add the heavy cream, Boursin cheese, garlic powder, and black pepper. Stir over medium heat until the cheese is melted and the sauce is smooth.

Add the cooked gnocchi and broccoli to the skillet with the sauce. Stir to combine and heat through. Add the crispy bacon and mix well. Serve immediately.