Gnocchi with Hass Avocado Pesto
Put the avocado flesh into a blender. Reserve a few basil leaves for garnish and put the rest into the blender with the garlic, nuts, lemon juice, and olive oil. Blend for about 20 seconds until smooth, adding a little water if you prefer a thinner consistency. Season to taste with salt and black pepper.
Bring a large saucepan of lightly salted water to the boil and cook the gnocchi according to pack instructions. Drain well, return to the saucepan, and add the pesto sauce and tomatoes. Heat, stirring gently, for 1-2 minutes.
Share between 2 warmed plates or bowls and sprinkle with extra black pepper and the reserved basil leaves. Serve with the Parmesan shavings.
Chef’s tip: The pesto sauce has the best flavor if you make it just when you need it.
1 ripe Hass avocado, halved, pitted, and peeled
1 large bunch fresh basil
1 garlic clove, crushed
50g (3 1/3 tbsp) blanched almonds, pine nuts, or walnuts
Juice of 1/2 lemon
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
500g pack ( > 1lb) ready-to-cook gnocchi
100g (about 7) baby plum or cherry tomatoes, halved
Parmesan cheese shavings, to serve