For the Gnocchi
- 450g Silver beet, stems removed
- 2½ cups (500g) Fresh ricotta
- ½ cup (40g) Finely grated parmesan
- 1 tbsp. finely grated lemon rind
- 1 cup (160g) spelt flour (or all-purpose flour)
- 2 eggs
- Sea salt and black pepper
For the Salsa Verde (sauce)
- 1 cup mint leaves
- 1 cup flat-leaf parsley
- ¼ cup chopped chives
- 1 clove garlic, crushed
- 2 tbsp. capers
- 1 tbsp. white wine vinegar (or white vinegar)
- 1 tbsp. olive oil
- 2 tbsp. water
- To make the salsa verde, place the mint, parsley, chives, garlic, capers, vinegar, oil and water in a small food processor and process until roughly chopped. Set aside.
- Cook the silver beet in a large saucepan of boiling salted water for 1 minute or until tender. Drain and refresh under cold running water. Spread the silver beet out on paper towel and roll up to squeeze out any excess liquid.
- Finely chop and place in a large bowl with the ricotta, parmesan, lemon, flour and eggs. Sprinkle with salt and pepper and mix to form a soft dough. Divide the dough in half and roll out each piece on a lightly floured surface to form a 40cm-long log. Using a knife dipped in flour, cut each log into 4cm pieces. Place on a lightly floured tray until ready to cook.
- Cook the gnocchi, in batches, in a large saucepan of boiling salted water for 8–10 minutes or until cooked through (they should float when they’re ready). Drain and serve warm, topped with the salsa verde and the extra parmesan.