After nearly a year as an Ambassador for Avocados from Mexico, I’ve made a lot of different things using avocados. Homemade pasta made with avocados, however, is definitely something that was totally new, and very exciting, to me. I can only assume that it will be new to others too, because even the Avocados from Mexico Canada website (which is chock full of amazing avocado recipes) doesn’t have anything like what I’m about to share with you today.
The idea for this recipe came to me after flipping through my many piles of cookbooks for some #recipeinspo, and I came across a dish that included making your own Avocado Gnocchi. My eyes widened as I couldn’t believe what I was seeing — how had I never thought of combining two of my favourite things (avocados and gnocchi, obviously) to become one before?
Gnocchi has definitely been one of my favourite comfort foods to eat since I was a kid, and it’s something that my dad and I often make together. He was uncertain about the results when I told him about my latest avocado gnocchi discovery, but I was determined to try it out and prove to him that they would be just as good.
What I was surprised to find is that making avocado gnocchi is actually way easier and faster than making traditional gnocchi that’s made with potatoes. Here, there’s no boiling or tedious ricing, all you gotta do is mash up some ripe avocados and get to work!
With this recipe you can easily make fresh gnocchi on any night of the week and enjoy it for dinner in no time at all. Just make sure you don’t do it late at night and then fall asleep once you put them in the fridge to chill (like I did) as they will brown over time if you don’t cook them fast enough. See below for how to make your own Homemade Avocado Gnocchi served with Pesto and Burrata!
Avocado Gnocchi with Pest0 and Burrata
(serves 4 as a main)
What You Need:
For the Avocado Gnocchi
- 1 cup all-purpose flour + more for dusting
- 4 ripe medium Avocados from Mexico (pitted and peeled)
- 1 egg yolk
- pinch of salt
For the Pesto
- 1/2 cup fresh basil leaves
- 1/2 cup fresh cilantro leaves
- 1 clove of garlic
- 1 tbsp parmigiano-reggiano cheese
- 1 tbsp pine nuts
- pinch of salt
- 3 tbsp extra-virgin olive oil
- Fresh burrata cheese, torn into pieces
- Small fresh basil leaves
- Fresh ground pepper
- Dried red chilli flakes
What To Do:
For The Avocado Gnocchi
- Pour your flour onto a clean work surface and dig a small well in the middle.
- In a medium bowl, mash your ripe avocados until as smooth as possible before placing in the middle of the well. If you have a potato ricer, you can use it to rice the avocados straight into the well.
- Add the egg yolk and a pinch of salt before slowly combining the avocado-egg mixture using your hands.
- Be gentle when combining everything together. Your dough should feel lose and dirty, rather than gooey or dense.
- Once combined, divide the dough into 4 equal portions and coat each small ball with a bit of flour.
- Use your hands to gently rolls each portion into a long rope about 1/2 inches in diameter. It helps to roll with splayed fingers for a quick and even roll.
- Once you have 4 dough ropes ready, cut them into 1/2 pieces. There should be approximately 15 pieces per rope, and toss them in a bit of extra flour before placing them on a baking sheet and setting them aside to cool in your fridge.
- While your gnocchi is cooling, put a large pot of salted water on to boil and start making your pesto.
- To make the pesto put all ingredients into a small food processor or blender and blend until smooth. Taste for any adjustments in seasoning.
- Once your water boils, add the gnocchi to the boiling water and cook until they float to the top of the water which should take 2-4 minutes.
- Remove the cooked gnocchi pieces with a slotted spoon to a colander and drain well.
To serve, put a couple of dollops of pesto on the plate before placing the gnocchi followed by tears of burrata and finish with fresh ground pepper, chilli flakes and fresh basil leaves. The avocado gnocchi tends to be pretty fragile so no intense tossing is recommended here, plate gently on top of sauce, or top with sauce after placing on each plate.
Serve and Enjoy!
*Recipe adapted from Chef Cristian Lepore’s Avocado Gnocchi with Heirloom Tomato Velvet Herb Pesto and Burrata recipe in Ottawa Cooks.*