Gnocchi with Silver Beet & Charred Onion VG
Recipe / Naomi Sherman
Simple and fresh ingredients combine to create a stunning, easy weeknight dish. Mix and match your favourite ingredients into endless variations.
Serves: 4
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
1. Place onion, cut side down, on a hot, dry pan and cook for approx. 5 mins until the surface is blackened and charred.
2. Preheat oven to 180°C.
3. Line a baking tray and scatter the cherry tomatoes in a single layer, drizzling with 1 tbsp of the olive oil.
4. Place the blackened onion halves on the side of the tray.
5. Roast for 15 mins until tomatoes are soft and starting to caramelise and the onion is cooked.
6. Wash the silver beet, remove leaves from Stems and chop roughly.
7. Heat remaining olive oil and cook the garlic gently.
8. Add the silver beet and cook for a few mins until wilted, then add the lemon zest.
9. Taste and season, if required.
10. Put a pot of water on to boil and cook gnocchi as per packet instructions.
11. Scoop cooked gnocchi into the silver beet mix as it cooks and toss through.
12. Add the roasted cherry tomatoes and carefully pull the onion petals off, scattering through the dish.
13. Top with toasted almond flakes and serve.
