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

  • 30 mins preparation
  • 1 hr 10 mins cooking
  • Serves 4
  • Print


Silverbeet gnocchi
  • 1 kilogram 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 gram butter
  • 250 gram 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 tablespoon lemon juice
  • 2 teaspoon lemon zest, finely grated
  • 1 clove garlic, finely chopped


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.