Gnocchi with Parsley Pesto

• 500 g gnocchi
• 1 bunch flat parsley
• ½ cup grated parmesan
• 2 Tbsp lemon juice
• 2 cloves garlic –  chopped or grated
• ¼ tsp salt
• ½ cup good quality strong OliveOil  (i.e.Agrestis Argento)

Rinse the parsley well and shake off water. Remove the leaves from the stems and place them into the food processor (keep some for decorations) and add the peeled garlic, parmesan cheese, and lemon juice. Pulse until you like the consistency. Slowly add the OliveOil through as you continue to pulse the mixture. Add salt to your liking. Cook the pasta according to the package directions . Before draining the pasta, reserve about a half cup of the starchy cooking water. Drain the pasta, let cool 5 minutes and then return it to the pot. Add some of the reserved pasta water to the pesto until smooth but not running. Add to gnocchi and mix. Add for decoration some fresh parsley