Silverbeet gnocchi with pea pesto
This is no average gnocchi recipe - leafy silverbeet adds a welcome dose of veges to this traditionally potato-only dish, while the pea pesto brings even more green goodness to the table
Ingredients
Silverbeet gnocchi
- 1 kg potatoes, pierced with a skewer
- 1 bunch silverbeet, stems removed
- 2/3 cup plain flour, sifted
- 1/2 cup grated parmesan, plus ½ cup extra
- 2 egg yolks
- 40 g butter
- 250 g punnet cherry tomatoes, halved
- toasted slivered almonds to serve
Pea pesto
- 1 cup frozen peas, thawed
- 1/2 cup mint leaves
- 1/2 cup torn basil leaves
- 1/3 cup olive oil
- 2 tbsp lemon juice
- 2 tsp lemon zest, finely grated
- 1 clove garlic, finely chopped
Steps
Silverbeet gnocchi
- Preheat oven to moderate, 180°C.
- Bake potatoes for 1 hour until tender. Blanch silverbeet for 1-2 minutes, then refresh in cold water. Drain and chop.
- Cool potatoes, then peel. Push potatoes through a ricer or fine sieve. Add flour, silverbeet, parmesan and egg yolks. Mix to a soft dough.
- Turn onto a lightly floured surface and divide into four. Roll each into a 2cm-thick rope and cut into 2cm pieces. Cook in two batches, in boiling salted water, for 1-2 minutes each.
- Sauté tomatoes in butter for 1-2 minutes. Add gnocchi and half the pesto, then cook for 1-2 minutes. Sprinkle with parmesan and almonds.
Pea pesto
- Place all ingredients in a food processor and pulse until combined.
