Bring a large saucepan of salted water to the boil.

In a large frying pan toast the pine nuts until browned. remove and allow to cool. Wipe out frying pan.

Once the water has come to the boil, cook the gnocchi in batches until cooked and are floating to the top.

Once the Gnocchi is cooked, add the vinegar into the water. Bring the water back to the boil.

Place the eggs into a small bowl or tea cup.

Take the saucepan off the heat and spin the water to create a whirl pool effect. Add the eggs into the center of the water, then continue to gently spin the water so the eggs keep free from the bottom of the pan.

Place the saucepan lid on the pan but keep off the heat. Leave the eggs to cook for 2 – 5 mins depending how you like your eggs.

Remove the eggs when cooked with a slotted spoon and drain over some kitchen paper for 30 seconds or so.

Add a lug of olive oil in the frying pan and place on medium high heat. Once hot add the cooked gnocchi in batches and fry quickly until the outside is crisp.

Add all the gnocchi back into frying pan, along with peas, zucchini and juice of half a lemon. Cook for a minute or 2 tossing or stirring continuously.

Add in basil pesto and cream and cook off for 1-2 minutes.

Remove from heat and add the pine nuts, baby spinach and 3/4 of the Parmesan.

Toss to combine everything.

Serve on a plate, drizzle with macadamia oil, and freshly ground black pepper and some reserved shaved Parmesan.

Top with a poached egg.