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Cook Gnocchi in boiling salted water, according to packet directions. Once cooked and drained, toss gently with a small amount of olive oil to prevent from sticking. Keep warm and set aside.
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In a fry pan, cover base with a thin layer of olive oil and fry pancetta until crispy. Set aside and keep warm.
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In a medium sized pan, fry onion gently with butter until translucent. Then add cream and lemon juice. Simmer until sauce thickens and then stir in parmesan cheese.
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Toss the cooked Gnocchi through the cream sauce, seasoning with salt and pepper and adding the chopped parsley.
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Serve Gnocchi in bowls, garnished with the crispy fried pancetta, pine nuts and freshly grated parmesan cheese.
