Silverbeet gnocchi with pea pesto

Ingredients

• Silverbeet gnocchi
• 1 kilogram potatoes, pierced with a skewer
• 1 bunch silverbeet, stems removed
• 2/3 cup plain flour, sifted
• 1/2 cup grated parmesan, plus ½ cup extra
• 2 egg yolks
• 40 grams butter
• 250 grams punnet cherry tomatoes, halved
• toasted slivered almonds to serve
• Pea pesto
• 1 cup frozen peas, thawed
• 1/2 cup mint leaves
• 1/2 cup torn basil leaves
• 1/3 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest, finely grated
• 1 clove garlic, finely chopped