One-Pan Gnocchi With Three Cheeses
Ingredients
- 500g potato gnocchi
- 1 bunch silverbeet
- 1/3 cup extra virgin olive oil
- 2 lemon, 1 juiced and zested, 1 cut into wedges
- 1/4 cup grated parmesan
- 100g feta
- 250g smooth ricotta
- 1/2 bunch dill
Method
- Preheat oven grill to high. Cook gnocchi following packet instructions.
- Meanwhile, combine ricotta, oil, zest and lemon juice in a medium roasting pan. Tear silverbeet leaves into pan and add dill fronds, reserving some to serve.
- Drain gnocchi, reserving 1/2 cup cooking water, and add gnocchi and reserved water to pan. Stir to combine. Scatter over feta and grill, close to the element, for 10 minutes, stirring halfway.
- Scatter over parmesan and grill for a further 2 minutes or until cheese is golden and bubbling. Garnish with reserved dill and serve with extra lemon wedges.
