John Myers
Gnocchi with Avocado Pesto
The perfect gnocchi with avocado pesto recipe with a picture and simple step-by-step instructions.
- 1 medium sized Hass avocado
- 1 bunch Basil
- 1 medium sized Clove of garlic
- 50 g Chopped almonds
- 1 Lemon untreated
- 2 tbsp Olive oil
- Salt and pepper
- 200 g Cherry tomatoes red
- 750 g Gnocchi
- 50 g Mountain cheese
- Halve the avocado, remove the stone, remove the pulp from the skin. Pluck the basil leaves. Peel off the garlic clove. Finely puree everything in a blender with almonds, lemon juice, lemon zest and olive oil. Mix in a little water and season with salt and pepper. Wash tomatoes and cut in half.
- Heat the Gnocchi in salted water according to the instructions on the packet, drain and drain well. Mix with pesto and tomatoes and heat in a saucepan.
- Serve the gnocchi sprinkled with grated mountain cheese and possibly basil leaves.
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