Put a pot with abundant water to heat. When it starts to boil add salt and the gnoquis. In a few seconds those that are done will begin to float; remove them with a skimmer well drained and leave them on a plate. You can add a drizzle of extra virgin olive oil to prevent them from sticking. Chop the octopus legs and set aside.
In a frying pan sauté the previously chopped garlic clove until golden brown. Add the octopus pieces and continue sautéing until the suckers are browned.
Add the gnocchi and chopped parsley and sauté for 3 more minutes.
