Gnocchi with Silver Beet & Charred Onion
Gnocchi with Silver Beet & Charred Onion
Simple and fresh ingredients combine to create a stunning, easy weeknight dish. Mix and match your favourite ingredients into endless variations.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 red onion, peeled & cut in half
- 250g cherry tomatoes
- 2 tbsp olive oil, divided
- 1 bunch silver beet, approx. 10 stalks, chopped
- 4 cloves garlic, chopped
- Zest 1 lemon
- Salt & pepper, to taste
- 500g gnocchi
- ¼ cup flaked almonds, toasted
Method
- Place onion, cut side down, on a hot, dry pan and cook for approx. 5 mins until the surface is blackened and charred.
- Preheat oven to 180°C.
- Line a baking tray and scatter the cherry tomatoes in a single layer, drizzling with 1 tbsp of the olive oil.
- Place the blackened onion halves on the side of the tray.
- Roast for 15 mins until tomatoes are soft and starting to caramelise and the onion is cooked.
- Wash the silver beet, remove leaves from stems and chop roughly.
- Heat the remaining olive oil and cook the garlic gently.
- Add the silver beet and cook for a few mins until wilted, then add the lemon zest.
- Taste and season, if required.
- Put a pot of water on to boil and cook gnocchi as per packet instructions.
- Scoop cooked gnocchi into the silver beet mix as it cooks and toss through.
- Add the roasted cherry tomatoes and carefully pull the onion petals off, scattering through the dish.
- Top with toasted almond flakes and serve.
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