Recipes - Dinner

Gnocchi with Hass

Ingredients

1 ripe Hass avocado, halved, pitted and peeled

A large bunch of fresh basil

1 garlic clove, crushed

50g blanched almonds, pine nuts or walnuts

Juice of 1/2 lemon

2 tbsp olive oil

Salt and freshly ground black pepper, to taste

500g pack ready-to-cook gnocchi

100g baby plum or cherry tomatoes, halved

Parmesan cheese shavings, to serve

Serves 2

Preparation and cooking time: 15 minutes

Method
  1. 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.
  2. Season to taste with salt and black pepper.
  3. 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.
  4. Share between 2 warmed plates or bowls and sprinkle with extra black pepper and the reserved basil leaves. Serve with the Parmesan shavings.

Cook’s tip:The pesto sauce has the best flavour if you make it just when you need it.