Quick and Easy

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
Silverbeet gnocchi with pea pestoScott Hawkins/bauersyndication.com.au
4
30M
1H 10M
1H 40M

Ingredients

Silverbeet gnocchi
Pea pesto

Method

Silverbeet gnocchi

1.Preheat oven to moderate, 180°C.
2.Bake potatoes for 1 hour until tender. Blanch silverbeet for 1-2 minutes, then refresh in cold water. Drain and chop.
3.Cool potatoes, then peel. Push potatoes through a ricer or fine sieve. Add flour, silverbeet, parmesan and egg yolks. Mix to a soft dough.
4.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.
5.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

6.Place all ingredients in a food processor and pulse until combined.

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