Ingredients 2 tablespoons Kerrygold

Salted Butter

12 ounces fresh gnocchi

3/4 cup pesto

1 cup fresh spinach

3 tablespoons freshly squeezed lemon juice

1/4 cup whipping cream

1/2 cup grated Kerrygold

Skellig Cheese

plus additional for serving.

1/2 cup frozen peas thawed

1/3 cup toasted pine nuts

Salt and pepper to taste

Instructions:

  1. In a blender, add the pesto, spinach, and lemon juice blend until smooth. 
  2. Season the pesto mixture to taste with salt and pepper, then stir in the cream until incorporated. Set aside. 
  3. Melt Kerrygold Salted Butter in large skillet over high heat. Add gnocchi to pan and sauté until golden brown, turning once. Cook for 5-6 minutes total. 
  4. Coat the gnocchi with the desired amount of pesto sauce (you may not use it all, refrigerate leftovers and reserve for another use.) 
  5. Add heaping ½ cup grated Kerrygold Skellig Cheese, peas, and pine nuts. Toss until heated through. 
  6. Serve warm with additional grated Kerrygold Skellig cheese.