Keep the avocado sauce fresh by folding it into the gnocchi after frying, away from the heat. Basil, lemon and garlic flavour the cream, with toasted pine nuts scattered over the top.
How to prepare this gnocchi with avocado cream
Blend 130 g ripe avocado flesh with 1 tbsp olive oil, 15 g lemon juice, 20 g basil and one garlic clove. Use the second tablespoon of oil to fry the gnocchi. Toast the pine nuts separately without extra fat. Take the gnocchi pan off the heat before folding in the avocado cream, and do not let the sauce boil.
Choose chilled gnocchi suitable for direct pan-frying according to the packet. For a vegan version, check that the gnocchi contain no egg or milk. For another easy dinner, try my gnocchi with green beans and tomatoes. Serve avocado gnocchi freshly made.
Easy recipe
Gnocchi with Avocadocreme and Pine Nuts
No ratings yetKeep the avocado sauce fresh by folding it into the gnocchi after frying, away from the heat.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
Ingredients
- 400 ggnocchi, chilled, suitable for direct pan-frying
- 130 gavocado flesh, ripe, weighed without skin and stone
- 2 tbspolive oil, 1 tbsp for frying, 1 tbsp for the cream
- 15 glemon juice, about ½ lemon, depending on size
- 20 gbasil, fresh
- 1 clovegarlic
- 20 gpine nuts, about 2 tbsp
- salt, pepper
Instructions
Nutrition per serving
- Calories
- 575 kcal
- Protein
- 8.7 g
- Carbohydrates
- 62.1 g
- Sugar
- 7 g
- Fat
- 33.1 g
- Saturated fat
- 4 g
- Fibre
- 4.9 g
- Salt
- 2.01 g
Data source: USDA SR28
Recipe: Corinna · kitchensplace