Gnocchi with Peas, Baby Spinach, Parmesan & Lemon

GNOCCHI WITH PEAS, BABY SPINACH, PARMESAN & LEMON

A fresh, vibrant gnocchi dish elevated by Kyneton Basil Infused Extra Virgin Olive Oil.
Herbaceous, creamy, and finished with a bright citrus lift.

Ingredients

Pesto:

  • 1 bunch basil
  • 20 grams grated reggiano cheese
  • ½ clove garlic
  • 1 tablespoon roasted pinenuts
  • 125 ml Kyneton Basil infused Extra Virgin Olive Oil
  • Maldon Sea Salt
  • Milled black pepper
  • Place all ingredients in blender until fine paste consistency. Alternatively, can be done by using mortar and pestle

Ingredients:

  • 500 gr Gnocchi
  • 1 ½ cup peas
  • Handful baby spinach
  • 1 tablespoon roasted pinenuts
  • 125 gr Ricotta cheese
  • 1 lemon
  • Grated reggiano cheese

Instructions

  • Cook peas in boiling water.
  • Add pre cooked gnocchi to warm through
  • Drain peas and gnocchi in colander
  • Add to pan with a handful of baby spinach
  • Add 1 tablespoon pinenuts and 3 tablespoons of pesto
  • Stir through and mix
  • Finish with ricotta and freshly squeezed juice of one lemon
  • Place in serving bowl and finish with freshly grated reggiano and a drizzle of Kyneton Basil infused Extra Virgin Olive Oil

Serving Tip

Serve warm as a light main or elegant side. Finish with an extra drizzle of Kyneton Basil Infused Extra Virgin Olive Oil just before serving to amplify aroma and freshness.

Why It Works

Kyneton Basil Infused Extra Virgin Olive Oil delivers a layered basil intensity that runs through both the pesto and final drizzle. This creates depth without overpowering the dish, while lemon adds brightness and ricotta balances it with a soft, creamy finish.