Summary

Ingredients

• g 1,200 nocchi, homemade or from the coolin shelf
• 2 bunches basil, roughly chopped
• 2 avocado (s)
• 8 tablespoon olive oil
• 350 g cherry tomato (s)
• 100 g almonds, round
• 1 lemon (s), juice it
• 2 cloves garlic
• 100 g parmesan cheese
• 2 pinch (s) sugar
• salt and pepper
• Butter for frying

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Instructions

1. Halve the avocados, remove the stone and remove the pulp from the skin. Peel the garlic cloves and finely puree them with the avocado pulp, basil, lemon juice, almonds and olive oil. Season to taste with salt and pepper.
2. Heat the butter in a pan and fry the gnocchi until golden brown. Set aside and keep warm.
3. Halve the cherry tomatoes, heat a little butter in a pan and add the tomato halves with the sugar. Reduce the heat, then add the avocado pesto and gnocchi and mix well. Season to taste with salt and pepper.
4. Grate the parmesan. Arrange the gnocchi on plates and serve sprinkled with parmesan.