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Fried gnocchi with avocado pesto

updated

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Ingredients for 3 servings:

  • 1 avocado(s)
  • 1 bunch of basil
  • 1 clove(s) garlic
  • 50 g almonds
  • ½ lemon(s), organic, 1 tsp zest and juice
  • olive oil
  • salt and pepper
  • 200 g cherry tomatoes
  • 500 g gnocchi
  • Grana Padano

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

summery, easy and quick

Halve the avocado, remove the pit, and scoop out the flesh with a spoon. Finely tear the basil leaves. Peel the garlic clove. Add the juice and about 1 teaspoon of lemon zest. Place everything in a bowl with the almonds and 2 tablespoons of olive oil and puree. Season with salt and pepper. Halve the cherry tomatoes. Fry the gnocchi in a large, non-stick pan with plenty of olive oil. When they are lightly golden brown, add the tomatoes for about 1 minute. Arrange the gnocchi and tomatoes on a plate. Spoon the pesto on top and sprinkle with a little Grana Padano.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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