Avocado Gnocchi | Afrikado Blogger Challenge

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
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5 from 1 vote

Avocado Gnocchi

Recipe Category: Italian
All Rights Reserved: An original recipe from Lavender and Lime


  • 1 avocado, peeled and pip removed (mine weighed 205g)
  • salt and freshly ground black pepper to season
  • 1 egg yolk, lightly beaten
  • 150 g 00 pasta flour, plus extra for dusting
  • 100 g pancetta
  • 100 g feta, cubed


  • Mash the avocado and season generously
  • Add the egg and mix in well
  • Add the pasta flour and bring together to resemble a soft dough
  • Season again and turn out onto a well floured surface
  • Divide into four and roll each piece out into a long sausage shape
  • Cut into 2 cm pieces and roll over a gnocchi board – you can roll with a fork if you don’t have a board
  • Place the gnocchi on a well floured tray and leave in the fridge until you are ready to cook them
  • Bring a pot of water to the boil
  • Cook the pancetta in a large frying pan and set aside once crisp
  • Add a generous amount of salt to the water
  • Put the gnocchi into the water and boil for 3 minutes
  • Put the gnocchi into the frying pan and add the pancetta and the feta and toss until well mixed

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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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