Summer Gnocchi With Avocado Pesto And Tomatoes

Summer Gnocchi With Avocado Pesto And Tomatoes. Hello friends. Happy Tuesday! So how are you today? Also, are you looking for a nice and tasty recipe to try out today?

Summer gnocchi with avocado pesto and tomatoes, anyone? A fresh, fragrant and simple summertime dish.

Summer Gnocchi with Avocado Pesto and Tomato Salad is a vibrant and refreshing dish perfect for warm weather.

The soft, pillowy gnocchi serves as an ideal base for the creamy avocado pesto, which combines the richness of ripe avocados with the bright flavours of fresh basil, garlic, and a touch of olive oil.

Summer Gnocchi With Avocado Pesto And Tomatoes:

How To Make Summer Gnocchi With Avocado Pesto And Tomatoes.

This luscious sauce envelops each gnocchi piece, creating a harmonious blend of textures and tastes.

To add a burst of colour and a fresh, tangy contrast, juicy cherry tomatoes are halved and mixed into the dish, their sweetness balancing the savoury pesto.

Finished with a sprinkle of grated Parmesan and a handful of green leaf’s for a nice salad twist.

This salad is a delightful medley of summer’s finest ingredients, offering a satisfying yet light meal that captures the essence of the season.

Preparation and cooking: 15 minutes

Serves: 2

Ingredients:

• 1 ripe avocado, such as Hass, 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

How To Make Summer Gnocchi With Avocado Pesto And Tomatoes:

Method:

1. Firstly, 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.

Also, recipe and recipe photography by Peruvian Avocados. So what do you think of this Summer Gnocchi With Avocado Pesto And Tomatoes recipe?

Do you also fancy trying this recipe out? Because I do. Also serve on a bed of salad, for a full salad recipe.

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Summer Gnocchi With Avocado Pesto And Tomatoes:

Summer Gnocchi With Avocado Pesto And Tomatoes. Thank you so much for stopping by.

Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my page above. Over 50s Lifestyle Blog. 

Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them.

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Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me on my Over 50s Lifestyle Blog Page.

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