Gnocchi with Cavolo Nero

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Use silverbeet leaves if cavolo nero is unavailable.

Ingredients

100 g	Cavolo nero, leaves only (Main)
25 g	Butter
2	Shallots, thinly sliced
400 g	Potato gnocchi (Main)
150 g	Feta, or blue cheese
1 to taste	White pepper
¼ cup	Parmesan cheese, finely grated
¾ cup	Cream

Directions

1. Preheat oven to 180 degC.
2. Blanch cavolo nero in boiling water until limp, about two minutes. Drain well and pat dry. Chop.
3. Melt butter in a saucepan. Add shallots and cavolo nero and saute for one to two minutes, until shallots have softened.
4. Meanwhile, cook gnocchi in a large saucepan of boiling water until they float to the top. Drain well and place in a 25cmx17cm baking dish. Add cavolo nero mixture.
5. Crumble cheese over top and cover with cream. Season and sprinkle with parmesan. Bake for 30 minutes, until bubbling. Excellent served with a crisp salad.