Summary

Ingredients

• 400 g nocchi
• 150 g smoked salmon
• 200 g cherry tomato (s)
• 1 bunch basil
• 1 lemon (s), organic
• 1 clove garlic
• 3 tablespoon sour cream or crème fraîche
• 1 avocado (s)
• 7 tablespoon olive oil
• 50 g parmesan, rated

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Instructions

1. Heat a pan with oil or butter fat and add the gnocchi and the whole, peeled clove of garlic to the pan. The garlic gives the gnocchi a nice aroma without everything just tasting like garlic. The gnocchi should be fried until they are golden brown and crispy, then they taste best. At the end of the roast, remove and discard the clove of garlic.
2. While the gnocchi is sizzling, cut the smoked salmon into strips, halve the cherry tomatoes and pluck the basil from the stalks (finely chop half the leaves of the basil). Rub the lemon peel of half a lemon as well. Squeeze out about 2 tablespoons of lemon juice and keep ready for later.
3. Halve the avocado and remove the core with a knife. Then remove the pulp and mash it with a fork. Mix the avocado with the olive oil, sour cream, lemon zest and lemon juice as well as the finely chopped basil leaves. Season to taste with salt and pepper.
4. The gnocchi should be crispy by now. Remove from the pan and sear the cherry tomatoes in the same pan. After approx. 2 - 3 minutes add the smoked salmon and fry only briefly so that it takes on color. Now add the gnocchi and toss everything again briefly - then remove from the heat and fold in the avocado-lemon pesto with 2 spoons.
5. Spread on plates, garnish with the remaining basil leaves and sprinkle with parmesan.