Gnocchi with smoked salmon and avocado-lemon pesto

Ingredients for 2 servings:

• 400 g gnocchi
• 150 g smoked salmon
• 200 g cherry tomatoes
• 1 bunch of basil
• 1 lemon(s), organic
• 1 clove(s) garlic
• 3 tbsp sour cream or crème fraîche
• 1 avocado(s)
• 7 tbsp olive oil
• 50 g Parmesan, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simply

Heat a pan with oil or butter and add the gnocchi and the whole, peeled garlic clove. The garlic gives the gnocchi a lovely aroma without making everything taste exclusively of garlic. The gnocchi should be cooked until golden brown and crispy; this is when they taste best. Remove the garlic clove at the end of the cooking time and discard it. While the gnocchi are sizzling, slice the smoked salmon, halve the cherry tomatoes, and pluck the basil from the stems (finely chop half the basil leaves). Zest half the lemon. Squeeze out about 2 tablespoons of lemon juice and set aside for later. Halve the avocado and remove the pit with a knife. Then scoop out the flesh and mash it with a fork. Mix the avocado with the olive oil, sour cream, lemon zest, lemon juice, and finely chopped basil leaves. Season with salt and pepper. By now, the gnocchi should be nice and crispy. Remove from the pan and sear the cherry tomatoes in the same pan. After about 2-3 minutes, add the smoked salmon and cook briefly until it browns. Now add the gnocchi and toss everything briefly. Then remove from the heat and fold in the avocado-lemon pesto with two spoons. Divide among plates, garnish with the remaining basil leaves, and sprinkle with Parmesan cheese.