Greens gnocchi bake
A delicious and crowd-pleasing way to eat your greens.
serves 4-6
for sauce
4 cups silverbeet
2 cups spinach
30g butter
30g plain flour
500ml milk
50g grated parmesan
sea salt & cracked black pepper
pinch of nutmeg
for gnocchi
500g Desiree potatoes, peeled & cut into even
sized pieces
250g plain flour
½ tsp salt
1 egg
1 bunch broccolini, cut into 2cm lengths
1 cup peas
½ cup grated mozzarella
¼ cup grated parmesan
For sauce, bring a pot of salted water to the boil and place 1 cup of ice cubes in a large bowl of cold water. Blanch the silverbeet and spinach in batches and plunge into the iced water. Drain, place into a clean tea towel and squeeze out excess water.
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Melt butter in a medium saucepan over medium heat, add flour, stir to combine and cook until sandy in colour. Whisk in milk and cook until thickened.
Place greens, béchamel, parmesan and nutmeg in a blender and blitz until smooth.
For gnocchi, boil potatoes in salted water until tender, drain and allow to steam for 5 minutes. Put through a ricer or mouli and place onto the kitchen bench in a mound with the flour and salt. Add egg and bring together to form a dough, taking care not to overwork (this will result in tough gnocchi). Portion dough into eight pieces and roll each piece into a rope about 2cm thick. Cut each rope into 2cm pieces and place onto a floured tray. Optionally, run each piece over a ridged gnocchi board.
Bring a large pot of salted water to the boil. Preheat oven to 200C. Pour sauce into a baking dish. Cook gnocchi in batches until they float to the surface, remove with a slotted spoon and place into the sauce. Add broccolini and peas, mix through, top with grated mozzarella and bake for 20 minutes or until golden and bubbling. Serve garnished with grated parmesan and cracked pepper.
This recipe first appeared in the July 2026 issue of SALIFE magazine.
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