By: Raquel Neofit This light, lively and vibrant gnocchi is so delicious it’s sure to become a favourite. Servings 2 Prep time Cook time Recipe 1 bunch silver beet 2 tbsp garlic-infused olive oil Salt & pepper 400g ricotta 1⁄2 cup grated parmesan 1 tbsp lemon zest 1 cup flour, sifted, plus extra for dusting 2 eggs Salt & pepper 1 bunch basil 2 cloves garlic, crushed 3 tbsp olive oil 1 tbsp pine nuts, plus extra to serve 2 tbsp parmesan Remove stalks from silver beet and sauté in a large frying pan over medium heat with garlic olive oil, salt and pepper for about 2 mins or until wilted. Remove from pan, wrap in paper towel and squeeze gently to remove any excess moisture.
Set aside to cool. Place silver beet, ricotta, parmesan, lemon, flour, eggs and salt and pepper in a bowl and mix to form a dough. Dust the bench with flour, divide dough into 6 and roll into sausage shapes about 2cm thick.
Slice the rolls into bite-size gnocchi. Place basil, garlic, olive oil, pine nuts and parmesan in a small blender and blitz until well chopped to create a pesto sauce. Heat a large pot of salted water over high heat and bring to a boil, add gnocchi and cook until they float.
Drain and divide between plates. Top with pesto, extra pine nuts and parmesan. Tip: If you don’t want to make the pesto, use a good-quality store-bought one.
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