Gnocchi with Silver Beet & Charred Onion

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.