Avocado Pesto Gnocchi
Avocado Pesto Gnocchi add a little punch to a traditional Italian favourite. I bought too many avocados and it’s experiment time. Avocado’s add a lightness to baked goods; and so, I try them in gnocchi. The result is a keeper recipe which will be great for family or entertaining.
I love staying true to my Italian traditional recipes, but experimenting is fun. My husband is the main test taster and he enjoys the challenge. He is also very honest and sometimes we laugh at the creations in the test kitchen. However, this recipe won’t disappoint. It may be served with a variety of white or red sauces. I mixed the sauces up on the dish as you will see in the presentation.
My family loves the little meatballs with gnocchi. For our meatball recipe go to: https://recipesatmytable.com/italian-meatballs/
My gnocchi recipe is my quick go to: https://recipesatmytable.com/easy-homemade-gnocchi/ This traditional gnocchi recipe takes a short-cut and uses potato flakes. Of course, I do make them occasionally with real potatoes. Either way enjoy!!
The Ingredients for Avocado Pesto Gnocchi
- 2 large Hass avocados mashed
- 3 tbsp Pesto
- 2 cups potato flakes
- 2 cups boiling water
- 3 cups flour
The Process
Boil the water and pour into the potato flakes. Stir and let cool for 5 minutes.
Add the mashed avocado and pesto to the cooled potato mixture.
Add the flour to the bowl and stir with a fork.When the dough comes together put onto the counter and kneadThe dough should be smooth.
Cut the dough into six pieces and roll into 1/2 inch cords.
Slice each cord into 1/2 inch pieces.Dust the pieces with flour. Score the pieces on the back of a fork or a gnocchi basket.
Place on a floured cookie sheet.
The gnocchi may be frozen on the cookie sheet and then gathered and placed into a freezer bag.
Served on a platter with my tiny meatballs.
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