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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.