SILVERBEET GNOCCHI WITH LEMON PEA PESTO

SERVES 4 PREP 30 MINS COOK 1 HOUR 20 MINS

• 1kg potatoes, pierced with a skewer, unpeeled • 1 bunch silverbeet, stems, veins removed

• 2/3 cup plain flour, sifted • ½ cup grated parmesan, plus ½ cup extra

• 2 egg yolks

• 1 tbsp olive oil • 250g punnet cherry tomatoes, halved

• 40g butter

• basil leaves, to serve LEMON PEA PESTO

• 1 cup frozen peas, thawed

• ½ cup mint leaves

• ½ cup torn basil leaves

• 1/3 cup olive oil

• 2 tbsp lemon juice

• 2 tsp finely grated lemon zest

• 1 garlic clove, finely chopped

1 Preheat oven to 180°C.

2 Bake potatoes on a lined oven tray for 1 hour 15 mins or until tender. Blanch silverbeet for 1-2 mins. Refresh in cold water. Squeeze out moisture and finely chop.

3 LEMON PEA PESTO In a small food processor, pulse peas, mint, basil, oil, lemon juice, zest and garlic until combined. Season to taste.

4 Cool potatoes, then peel skins. Push potatoes through a ricer or a fine sieve. Add flour, silverbeet, parmesan and egg yolks. Mix to a soft dough.

5 Turn onto a lightly floured surface. Divide into four. Roll each into a 2cm-thick rope. Using a floured knife, cut into 2cm pieces and transfer to a floured tray. In a large saucepan of boiling, salted water, cook gnocchi in two batches for 1-2 mins each or until floating. Using a slotted spoon, remove onto a lightly oiled tray.

6 In a large frying pan, sauté tomatoes in oil for 1-2 mins. Remove from pan. Melt half the butter in same pan. Cook gnocchi in two batches for 5 mins, tossing, or until lightly golden. Remove from pan. Repeat with rest of butter and gnocchi. Return all gnocchi to pan. Stir through half the pesto. Cook for 1-2 mins. Sprinkle with extra parmesan, basil, tomatoes, accompanied with the remaining pesto.