Ricotta gnocchi with walnut and spinach pesto

Walnut and spinach pesto

• 80 g Parmesan cheese, cut into pieces (3 cm)
• 30 g walnuts
• 1 garlic clove (optional)
• 80 g fresh baby spinach
• 150 g extra virgin olive oil
• ¼ tsp sea salt

Gnocchi

• 1700 g water
• 1 tsp sea salt
• 1 tsp extra virgin olive oil, plus an extra 2 tbsp, to fry
• 520 g gnocchi
• 2 tbsp salted butter
• Parmesan cheese, extra to serve