4 ripe medium Avocados from Mexico (pitted and peeled)
1 egg yolk
Pinch of salt
For the Pesto:
½ cup fresh basil leaves
½ cup fresh cilantro leaves
1 clove of garlic
1 tablespoon parmigiano-reggiano cheese
1 tablespoon pine nuts
Pinch of salt
3 tablespoons extra-virgin olive oil
Fresh burrata cheese, torn into pieces
Small fresh basil leaves
Fresh ground pepper
Dried red chilli flakes
Credit: Gracie Carroll
Pour your flour onto a clean work surface and dig a small well in the middle.
In a medium bowl, mash your ripe avocados until as smooth as possible before placing in the middle of the well. If you have a potato ricer, you can use it to rice the avocados straight into the well.
Add the egg yolk and a pinch of salt before slowly combining the avocado-egg mixture using your hands.
Be gentle when combining everything together. Your dough should feel lose and dirty, rather than gooey or dense.
Once combined, divide the dough into 4 equal portions and coat each small ball with a bit of flour.
Use your hands to gently rolls each portion into a long rope about ½ inches in diameter. It helps to roll with splayed fingers for a quick and even roll.
Once you have 4 dough ropes ready, cut them into ½ pieces. There should be approximately 15 pieces per rope, and toss them in a bit of extra flour before placing them on a baking sheet and setting them aside to cool in your fridge.
While your gnocchi is cooling, put a large pot of salted water on to boil and start making your pesto.
To make the pesto put all ingredients into a small food processor or blender and blend until smooth. Taste for any adjustments in seasoning.
Once your water boils, add the gnocchi to the boiling water and cook until they float to the top of the water which should take 2-4 minutes.
Remove the cooked gnocchi pieces with a slotted spoon to a colander and drain well.
To serve, either toss your gnocchi in pesto, or put a couple of dollops of pesto on the plate before placing the gnocchi followed by tears of burrata and finished with fresh ground pepper, chilli flakes and fresh basil leaves.