1 avocado, ripe, pit removed and flesh scraped out
3 cloves garlic
1 cup basil, packed
1/4 cup parmesan cheese, -extra for serving
1/4 cup olive oil
1/4 cup dry-roasted, salted sunflower seeds
1 pinch salt
32 oz potato gnocchi
Instructions
Blend the avocado, green garlic, basil, parmesan, olive oil, sunflower seeds, and salt in a blender until smooth.
Cook the gnocchi according to package instructions. Drain and combine the gnocchi with the pesto. Enjoy right away, garnished with sunflower seeds and parmesan shavings.
Originally Submitted
8/13/2013
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You can add this Creamy Avocado Pesto Gnocchi recipe to your own private DesktopCookbook.