Gnocchi with avocado and basil pesto

Ingredients for 6 servings:

• 2 avocados
• 2 garlic cloves
• 2 bunch basil, roughly chopped
• 1 lemon(s), juice
• 8 tbsp olive oil
• 100 g almonds, ground
• salt and pepper
• 1.2 kg gnocchi, homemade or from the refrigerated section
• Butter for frying
• 350 g cherry tomatoes
• 2 pinches of sugar
• salt and pepper
• 100 g Parmesan, freshly grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegetarian and delicious

Halve the avocados, remove the pit, and scoop out the flesh. Peel the garlic cloves and blend them with the avocado flesh, basil, lemon juice, almonds, and olive oil. Season with salt and pepper. Heat butter in a pan and fry the gnocchi until golden brown. Set aside and keep warm. Halve the cherry tomatoes, heat a little butter in a pan, and add the tomato halves and sugar. Reduce the heat, then add the avocado pesto and gnocchi and mix well. Season with salt and pepper. Grate the Parmesan cheese. Arrange the gnocchi on plates and serve sprinkled with Parmesan cheese.