Bring a large pot of salted water to boil. Cook gnocchi per package instructions until they float, then drain and reserve about ¼ cup pasta water.

Meanwhile, in a skillet over medium-high heat, cook the pancetta until golden and crisp. Reserve about 1–2 Tbsp rendered fat in the pan and discard the rest. Remove pancetta to a plate.

In a bowl, whisk the egg yolks (and optional egg), both cheeses, and a generous pinch of black pepper.

Reduce heat under skillet and add drained gnocchi and garlic if using; toss briefly to coat with pancetta fat.

Remove skillet from heat. Gradually whisk in reserved pasta water into the egg‑cheese mixture to temper it. Pour the sauce over gnocchi, tossing vigorously to create a glossy, creamy coating.

Return skillet to very low heat if needed and stir in crispy pancetta bits. Toss continuously until sauce thickens just enough—do not overheat or the eggs will scramble.

Taste and adjust seasoning. Garnish with a sprinkling of lemon zest and chopped chives or parsley for brightness. Serve immediately.