Avopesto Gnocchi
Potato gnocchi served with a silky smooth avocado & basil pesto.
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Directions:
In a small food processor, finally chop the garlic, pine nuts and dry cheeselet together.
If using the frozen avocado, leave it outside at room temperature for 30 minutes before using. Add it to the blender.
Add around 2 tablespoons of olive oil, and some salt & pepper.
Blend everything together until a smooth paste is formed.
Add plenty of fresh basil leaves.
Blend everything until creamy. Finally add the lemon juice and mix well.
Bring a large pot of water to a boil, add a teaspoon of salt, and boil the gnocchi for a couple of minutes, or until they load to the surface.
Place a saucepan on a medium - high heat, add the gnocchi, 2 tablespoons of pesto, and a ladle of pasta water.
Mix well until silky and finish off with some fresh basil leaves.
Serve with chunks of fresh Gozo cheese.
The remaining pesto can be stored in your fridge in an airtight container up to a week. Or else freeze it in small containers or ice cube trays.
