500g packet of Gnocchi
A handful of snow peas, chopped
2 bunches of asparagus, chopped
400 ml thickened cream
1/2 Cup Pesto
1 TSP Lemon Zest
2 Garlic Cloves, mined
3 tbsp Olive Oil
1/4 Cup Line Nuts
Salt and Pepper to taste
Dill to garnish


  1. Add 1 tablespoon of olive and mined garlic to a pot or pan and saute until golden. Then add the cream and pesto and combine well. Cook down over a low heat until thickened. Taste and season with salt and pepper.
  2. While sauce is thickening add 1 tablespoon of olive oil to a small pot or pan with pine nuts and cook until fragrant and golden. Set aside
  3. Cook your Gnocchi following the instructions on the packet. Take out of the boiling water once cooked. Add 1 tablespoon of oil to a hot skillet and cook Gnocchi until golden.
  4. Add your veggies to the Gnocchi and gently toss with the Gnocchi.
  5. Once your sauce has thickened, pour a decent amount into the bottom of the bowl. Serve Gnocchi and greens on top. Drizzle with pine nuts and pinenut oil and garnish with Dill.