Recipe For Avocado Gnocchi

Every morning when I am getting ready for work, I clear my mind and focus on what needs to get done for the day. I let my thoughts take me where they need to be, ensuring that part of the process is having a plan of the order I need to get accomplish all my tasks. I also try and focus on what I need to do for my blog as a lot of thought has to go into creating interesting and exciting dishes. I usually write these down in one of my notebooks and sometimes before I can even make a dish, I see it on TV or on another blog. The morning after I made my avocado cheese cake I had a brainwave to make gnocchi as my last submission for the ZZ2 “More than just guacamole!” Afrikado Blogger Challenge! I went to the shops and bought a few more avocados and waited patiently for them to ripen. They need to be soft with no blemishes and this can be quite a fine balancing act. I was lucky that my avocados ripened just in time and that the one I used for this gnocchi recipe was perfect. This has been my first real success with making gnocchi and this time I trusted my instincts and not someone else’s recipe. You want the avocado to just come together with the flour, without it being too sticky. I also got to use my gnocchi board for the first time and I have to say it is much easier than rolling the gnocchi with a fork. Once I had made the gnocchi I thought about what I would cook to go with them. As my favourite pizza combination is bacon, feta and avocado I decided to make a pancetta and feta topping for my avocado gnocchi. Dave said the taste was really good and I will certainly make these again.

Avocado Gnocchi
Avocado Gnocchi

5.0 from 1 reviews
Avocado Gnocchi
 
Ingredients
  • 1 avocado, peeled and pip removed (mine weighed 205g)
  • Salt and freshly ground black pepper to season
  • 1 egg yolk, lightly beaten
  • 150g 00 pasta flour, plus extra for dusting
  • 100g pancetta
  • 100g feta, cubed
Method
  1. Mash the avocado and season generously
  2. Add the egg and mix in well
  3. Add the pasta flour and bring together to resemble a soft dough
  4. Season again and turn out onto a well floured surface
  5. Divide into four and roll each piece out into a long sausage shape
  6. Cut into 2 cm pieces and roll over a gnocchi board – you can roll with a fork if you don’t have a board
  7. Place the gnocchi on a well floured tray and leave in the fridge until you are ready to cook them
  8. Bring a pot of water to the boil
  9. Cook the pancetta in a large frying pan and set aside once crisp
  10. Add a generous amount of salt to the water
  11. Put the gnocchi into the water and boil for 3 minutes
  12. Put the gnocchi into the frying pan and add the pancetta and the feta and toss until well mixed

Click on the links for conversions and notes.

What I blogged:

Disclosure: I will receive a R200 Woolworths shopping voucher for taking part in this challenge. The winning recipe will win a R2000 Woolworths shopping voucher as well as a ZZ2 hamper. This post is in line with my blogging policy.

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20 thoughts on “Recipe For Avocado Gnocchi

  1. n’esce pas amer après cuisson ????

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    1. not at all!

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  2. Made these today with gluten free flour! I just added a little bit of xanthan gum to make it work but they turned out really well and surprisingly delicious! The color was beautiful and it was so easy to make!

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    1. Thank you so much for letting me know Haley 🙂

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  3. What a beautiful & special avocado genocide. Waw even, Tandy! Another must make! Yummy!

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    1. I meant avocado gnocchi!!!!

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    2. I am sure you will love them Sophie!

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  4. Wow, Tandy!!! I think this is a winner!! Love it!

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    1. Thank you Zirkie – it has had the best response so far from all over the world 🙂

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  5. I love avo and bacon together – a very interesting and innovative dish!
    Kit sharing the blog ♥ Creamy feta fish cakes on buttered cabbageMy Profile

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    1. thanks Kit, this was really tasty and worth making again 🙂

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  6. I recently bought gnocci from the food lovers market and it tasted horrible. I never made it myself but this recipe seems so easy. Can one use normal flour or must it be pasta flour?

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    1. I am sure you can use normal flour, but the ratios might be different. You just want it to come together 🙂

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  7. Tandy what a fascinating recipe! I’ve never seen it before but I really want to give this a try! 😀
    Lorraine @ Not Quite Nigella sharing the blog ♥ Vic’s Meat, MascotMy Profile

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    1. I really wanted to come up with something original for this challenge! Please let me know what you think once you have made it 🙂

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  8. did you show us a photo of your gnocchi board? I’m very curious.

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    1. I did indeed – click the link here http://tandysinclair.com/in-my-kitchen-july-2013/ And by the way, comment luv did not work for me the other day when I commented on some else’s blog 🙂

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  9. Whoa! This is SUCH an inventive recipe!!

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    1. Thanks Joanne 🙂

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