Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and bring a large saucepan of salted water to the boil for use in Step 2.

Washing Instruction

Wash your hands, tenderstem broccoli and leeks well. Rinse your swiss chard thoroughly and drain on paper towel.

Gino's Tip

You will be slicing your leeks but to do so, firstly halve them lengthwise, then soak them in a bowl of water to remove any grit. Dry them on a paper towel and once dry slice them.

Step 1 - Roasted Onion and Butternut

Toss your butternut chunks, chunked onions and chopped garlic in a large mixing bowl with olive oil, salt and pepper. Scatter onto an oven tray and pop into the oven for 15-18 minutes until your vegetables are lightly browned and tender. Reserve for later.

Step 2 - Gnocchi Pasta Shells

Once your water in your large saucepan has come to the boil, cook your gnocchi pasta shells for 10-12 minutes until "al dente" Drain through a colander and reserve for later.

Step 3 - Braised Greens Pasta

Heat a large casserole pan over med-high heat, add a drizzling of olive oil and once your pan is warm add your chopped tenderstem broccoli and leeks. Cook for 4-5 minutes until your greens are tender then add your shredded swiss chard and butter. Continue to cook for 2-3 minutes until your swiss chard has wilted, taste and season with salt and pepper. Now add your cream and basil pesto and mix through your cooked gnocchi pasta shells, cook for 2-3 minutes then taste and season with salt and pepper

To Serve

Divide your braised greens pasta amongs your servings and top with your roasted onion and butternut.