- Step 1
To make the polenta gnocchi, line a 2cm-deep, 23.5 x 29.5cm cake pan with plastic wrap, allowing edges to overhang sides. Combine stock and water in a saucepan and bring to the boil over high heat. Gradually stir in polenta and cook, stirring, for 1-2 minutes or until it bubbles. Reduce heat to low and cook, partially covered, stirring often, for 25 minutes or until very thick. Stir in parsley. Taste and season with salt and pepper.
- Step 2
Spoon mixture into lined pan and use the back of a metal spoon to smooth surface. Set aside for 1 hour or until cooled to room temperature.
- Step 3
Meanwhile, use kitchen scissors to cut along each side of quail backbones. Remove backbones. Cut quail into quarters. Combine oil and garlic in a bowl and season with salt and pepper. Rub mixture over both sides of quail and sprinkle with rosemary leaves. Place on a plate, cover and place in fridge to marinate until required.
- Step 4
To continue polenta gnocchi, preheat oven to 200°C. Use the overhanging plastic to transfer polenta from pan to a board. Remove plastic. Cut polenta into thirds crossways, then in half lengthways, then cut into triangles. Grease the cake pan with oil. Overlap triangles in greased pan. Drizzle with cream and sprinkle with cheese. Bake in preheated oven for 25 minutes or until golden.
- Step 5
Preheat grill on medium-high. Cook the quail under preheated grill for 4-5 minutes each side or until browned and just cooked through. Transfer to a plate and cover with foil to keep warm.
- Step 6
While the quail are cooking, bring the stock to the boil in a large saucepan over medium-high heat. Add silverbeet stems and cook, covered, for 3 minutes. Add silverbeet leaves and cook, covered, tossing occasionally, for a further 3-4 minutes or until leaves wilt. Season with salt and pepper. Remove from heat, cover and set aside.
- Step 7
To serve, divide gnocchi among serving plates, spoon silverbeet with a little juice over gnocchi and then top with quail. Serve immediately.