Silverbeet, tomato & feta gnocchi

Prep 20 mins | Cook 20 mins | Serves 4

2 tbs olive oil
1 onion, finely chopped
2 garlic cloves, crushed
175g shortcut bacon, roughly chopped
1 bunch silverbeet*, trimmed, white stem removed and leaves shredded
690g jar tomato pasta sauce
750g fresh gnocchi
100g feta cheese, crumbled
*about 300g trimmed silverbeet leaves are required

Step 1 Heat oil in a medium non-stick frying pan over medium heat. Add onion and garlic and cook, stirring often, for 3 minutes until tender. Add bacon and cook, stirring often for 3-4 minutes until tender. Stir in silverbeet and tomato sauce. Season with salt and pepper to taste and cook, stirring often, until silverbeet wilts. Remove from heat.

Step 2 Meanwhile, cook gnocchi in a large saucepan of boiling water, following packet directions, until al dente. Drain and add gnocchi to silverbeet mixture. Stir to combine. Spoon the hot gnocchi mixture into a greased 8-cup shallow baking dish. Sprinkle with feta.

Step 3 Preheat a grill on high. Place gnocchi under grill (with top about 5cm from heat source) and grill for 4-5 minutes until feta is pale golden and serve.

Good for you ... Silverbeet

Provides vitamin C and beta carotene (which is converted to vitamin A in the body). Both these vitamins contribute to the body’s immune function.

Also a source of vitamin B6 which is needed for normal metabolism of protein and folate, a B vitamin that contributes to reducing tiredness.

Provides dietary fibre, which helps keep the intestine functioning normally.

A source of manganese, a mineral that contributes to bone structure.

Silverbeet also contains calcium and iron, but neither are well absorbed in the body.