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 saute 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.