To make lardons, dice the slab of bacon into large chunks, then fry it until slightly crisp. While the bacon is frying, slice the shallots and cook the Gnocchi in a large pot of salted boiling water according to pack instructions. Remove the bacon from the pan and set aside. Add sliced shallots to the bacon fat, season with salt and pepper, and cook until softened.
Once the Gnocchi are ready, drain, then return to the pot. Add bacon and dill and stir well to combine everything. Crack an egg into a small bowl and drop into a small pot of boiling water. Repeat with additional eggs for serving. Let cook just until whites are set, about 3 minutes. Remove with a slotted spoon and place atop pasta. Season with salt, pepper and a few sprinkles of Parmigiano Reggiano cheese.