🍽️ Crispy Gnocchi with Fresh Avocado Basil Pesto

Name: Crispy Gnocchi with Fresh Avocado Basil Pesto
Total time: 30 min
Yield: 4 servings
Ingredients: 2 Avocados; 2 Garlic cloves; 2 bunches Basil (coarsely chopped); 1 Lemon, juice from; 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 Sugar; Salt and pepper; 100 g Parmesan, freshly grated

667 kcal · 30 min · 4 servings

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Ingredients

2 Avocados
2 Garlic cloves
2 bunches Basil (coarsely chopped)
1 Lemon, juice from
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 Sugar
Salt and pepper
100 g Parmesan, freshly grated

Instructions

1. Cut the avocados in half lengthwise and remove the pit.
2. Scoop the avocado flesh out of the shells.
3. Peel the garlic cloves.
4. Place the avocado flesh, garlic, basil, lemon juice, and almonds into a blender or food processor.
5. Pour in the olive oil.
6. Blend the ingredients until you have a smooth paste.
7. Season the pesto with salt and pepper to taste.
8. Cut the cherry tomatoes in half.
9. Melt the butter in a large pan over medium heat.
10. Fry the gnocchi in the butter until golden brown.
11. Remove the gnocchi from the pan and set them aside to keep warm.
12. Heat a little more butter in the same pan.
13. Add the tomato halves and the sugar to the pan.
14. Reduce the heat to low.
15. Add the prepared avocado pesto and the warm gnocchi back into the pan.
16. Gently mix everything until the ingredients are well combined.
17. Taste the dish and adjust the seasoning with salt and pepper if needed.
18. Grate the Parmesan cheese finely.
19. Plate the gnocchi onto serving plates.
20. Sprinkle the grated Parmesan over the dish.
21. Serve the gnocchi immediately.

Nutrition per serving

kcal: 667
Protein: 18 g · Fett/Fat: 33 g · Carbs: 74 g