New logo small Recipes Recipes Collections Collections
Ac71460905007383edac1761d32bf2048a6ab639 data

gnocchi with avocado pesto and tomatoes

  • Timer Prep 15 min
  • Chart 836.0 cal/
  • Chef hat Easy


Peel, pit and halve the ripe avocados. Crush the garlic cloves. Juice the lemons. Halve the baby plum or cherry tomatoes.


  1. 1 Put the avocado flesh into a blender.
  2. 2 Reserve a few basil leaves for garnish and put the rest into the blender with the garlic, nuts, lemon juice and olive oil.
  3. 3 Blend for about 20 seconds until smooth, adding a little water if you prefer a thinner consistency.
  4. 4 Season to taste with salt and black pepper.
  5. 5 Bring a large saucepan of lightly salted water to the boil and cook the gnocchi according to pack instructions.
  6. 6 Drain well, return to the saucepan and add the pesto sauce and tomatoes.
  7. 7 Heat, stirring gently, for 1-2 minutes.
  8. 8 Share between 2 warmed plates or bowls and sprinkle with extra black pepper and the reserved basil leaves.
  9. 9 Serve with the Parmesan shavings.
  • Average per serving
  • Calories 836.0kCal
  • Fat43.0g
  • Saturated8.0g
  • Salt2.7g
  • Carbohydrates86.0
  • Sugar4.0g
  • Protein22.0g
  • Fibre8.5g