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gnocchi with avocado pesto

I think I have to call this an “experiment” because there is more I want to do with this recipe in the future – it’s definitely something you can elaborate on. Like several other recipes on this blog, I got this one from Oprah’s “Recipes to Commit to Memory” article from March 2012. It’s not really a recipe, no measurements or anything, you just kind of throw it together. I didn’t think this was going to turn out that well (I’ve had some interesting pesto experiments in the past) but it was great! I really can’t wait to try to improve on it even more in the future.

Gnocchi with Avocado Pesto

Rough Recipe – Gnocchi with Avocado Pesto

From O Magazine



  • 2 ripe avocados
  • 2 cups loosely packed basil
  • handful of any nut (I used almonds, but next time I will try walnuts or pine nuts)
  • splash of lemon juice
  • drizzle of olive oil
  • water, as needed
  • salt/pepper
  • store bought gnocchi

In a food processor or blender, combine 2 ripe avocados with 2 cups loosely packed basil, a handful of any nut, a splash of lemon juice, and a drizzle of olive oil. Blend until smooth, adding water as necessary. Season with salt and black pepper, then toss with cooked store-bought gnocchi.

In the future, I think I will add grated parmesan to the pesto and see how that fares. This time around, I just added the grated parmesan over the finished dish and it was totally necessary. I also added some chicken sauteed with onions and tomatoes, which also added a little more flavor and protein.