1 ripe avocado
A handful of basil leaves
1–2 garlic cloves
35g (1/4 cup) pine nuts
Boil a full kettle.
Peel the garlic cloves and place in the food processor or blender. Scoop in the avocado flesh and add the pine nuts, basil, 1 1/2 tablespoons extra virgin olive oil and some salt and black pepper. Blitz until smooth.
Pour the boiling water into the saucepan, season generously with fine sea salt, and add the gnocchi. Cook according to the packet instructions, then drain. Stir through the avocado pesto and drizzle with extra virgin olive oil.
Food processor or blender
Credits: Images and recipes from Cook Fast Eat Well by Sue Quinn (Murdoch Books RRP $35).
Photo Credits: Images and recipes from Cook Fast Eat Well by Sue Quinn (Murdoch Books RRP $35).