Australian Extra Virgin

Serving size: Serves 4 entrees or 2 main courses.

Cooking time: 30 minutes


  • 500gm pack of pumpkin gnocchi
  • Freshly shaved parmesan, to serve (25 gms per serve)
  • Salt & freshly ground black pepper

Spinach pesto

  • 100 grams baby spinach leaves
  • 50 grams fresh basil leaves
  • 60 grams pine nuts – slightly toasted
  • 60 grams finely grated or shredded parmesan cheese
  • 1 garlic clove, crushed
  • 125ml redisland extra virgin olive oil
  • Salt & freshly ground black pepper


  1. Firstly, make the pesto. In a food processor (you can use a blender or mortar and pestle) place the spinach, basil, pine nuts, grated parmesan, garlic and oil together. Process until well combined and similar to a wet paste. Taste and season with salt and pepper.
  2. Bring a large saucepan of salted water to the boil.
  3. Add the gnocchi to the boiling water and gently stir for 1 minute. Then boil gnocchi for 2-3…

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