In a bowl combine the basil and ricotta, check seasoning
Cook gnocchi according to packet instructions, strain and allow to dry for a moment
Heat a large pan over a medium heat, add 1/2 the Western Star butter, garlic, onion, pine nuts and gnocchi to the pan, and caramelise for 5 minutes on all sides
Add the chopped herbs, lemon zest, spinach and remaining Western Star butter, then increase heat for 1 minute
Remove the pan from heat, and season with salt and pepper
Serve the gnocchi with a generous sprinkle of Perfect Italiano Parmesan, dollops of the basil ricotta combination and a squeeze of lemon
