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!

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


Silver beet gnocchi with lemon and pea pesto
  • 1 kilogram 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 gram butter
  • 250 gram 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 tablespoon lemon juice
  • 2 tablespoon 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.


Remaining pesto may be frozen or stored in the fridge for up to 3 days. Keep in an air-tight container covered with a thin layer of oil to prevent herbs from oxidising.

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