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.