• Makes 4
  • 30 mins prep
  • 70 mins cook

Silver beet gnocchi with lemon and pea pesto

Impress your dinner guests with this homemade silverbeet gnocchi recipe, complete with a zesty lemon and pea pesto sauce, crunchy almonds and fresh tomatoes. Dinner has never tasted better!


Silver beet gnocchi with lemon and pea pesto

  • 1 kg potato, pierced with a skewer
  • 1 bunch silver beet, stems, veins 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
  • mixed leaves, 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 tbsp finely grated lemon rind
  • 1 clove garlic, finely chopped


Silver beet gnocchi with lemon and pea pesto

  1. Preheat oven to moderate 180°C. Line an oven tray with baking paper.
  2. Arrange potatoes on tray and bake 1 hour until tender.
  3. Meanwhile, in a saucepan of boiling water, blanch silver beet 1-2 minutes until just wilted. Drain, refresh in cold water and drain again. Squeeze out extra moisture and finely chop.
  4. Make pea pesto: In a small food processor pulse peas, mint, basil leaves, olive oil, lemon juice, zest and garlic until smooth and combined. Season to taste.
  5. Remove potatoes from oven. Cool slightly. When cooled enough to handle, use a small paring knife to peel skins. Push potatoes through a ricer or a fine sieve into a large mixing bowl. Add flour, chopped silver beet, parmesan and yolks. Using clean hands, mix to a soft dough.
  6. 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.
  7. Working in two batches, cook gnocchi in a large saucepan of boiling salted water 1-2 minutes until floating. Using a slotted spoon remove onto a lightly oiled tray.
  8. In a large non-stick frying pan, melt butter on medium. Saute tomatoes 1-2 minutes until softened. Add gnocchi and half the pesto. Cook, stirring gently, 1-2 minutes until tomatoes are just starting to break down and gnocchi is warmed through. Season.
  9. Serve sprinkled with extra parmesan and almonds. Accompany with salad.
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