Green Garlic and Creamy Avocado Pesto Gnocchi
Green garlic is just young garlic, so the taste is milder and, depending on how young it is, usually isn’t encased in papery skin that needs to be peeled. Simply cut off the roots, and slice like an onion. You can eat the stalks as well, like scallions.
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Ingredients
For 6 Serving(s)
green-garlic-and-creamy-avocado-pesto-gnocchi
- 1 avocado
- 3 green garlic
- 1 c basil leaves
- 1/4 c parmesan
- 1/4 c olive oil
- 1/4 c sunflower seeds
- pn coarse salt
- 32 oz gnocchi
Green Garlic and Creamy Avocado Pesto Gnocchi Directions
- Combine the avocado, green garlic, basil, Parmesan, olive oil, sunflower seeds, and salt in the bowl of a food processor or a blender. Process until smooth, scraping down the sides occasionally. Taste and add more salt if needed.
- Bring a large pot of water to a boil, and cook the gnocchi according to package directions. Drain, and place in a large bowl. Top with the pesto, and toss gently to coat. Eat right away, while hot, garnished with more grated Parmesan.