Comfort food. It’s pretty much what I’m into these days. Rain has returned to Vancouver with a vengeance with the end of October, and it seems like it’s dark so early now.
I just want things that are warm and comforting.
Soups, stews, pastas… they all are filling and warm and immensely comforting this time of the year.
Traditionally, gnocchi is made in one of two ways: with cooked, starchy vegetables like potatoes, squash or sweet potatoes (see how here), or with a base of ricotta cheese. The ricotta method is my fave, as I’ve tried both, but find I get a more consistent result with the ricotta version.
This one includes the addition of avocado, one of those vegetables with the “good fats” that you might be wondering how to incorporate more of into your diet. Avocado are sweet and creamy, and they make a great addition to this dumpling, tinging it the lightest sage green colour.
I prepared it very simply by sauteing the finished gnocchi in butter and olive oil and pesto, and then adding a few sage leaves at the very end. I finished it with a grating of Parmesan cheese.
If you wanted to up the avocado quotient on this recipe, you could also make an avocado pasta sauce to toss it with.
It’s easy, healthy, delicious… pretty much everything you need for a cold November night.
(from the Chilean Hass Avocado Cookbook)
- 1 15 oz pkg ricotta cheese
- 1 large avocado, pitted, peeled and mashed
- 4 tbsp Parmesan cheese, grated, plus more for serving
- 1 tablespoon butter, room temperature
- 1/2 tsp grated nutmeg
- 2 scant cups of AP flour
- In a large bowl, mix the ricotta, avocado, Parmesan, butter, nutmeg, and add salt and pepper.
- Stir in the flour, until the dough is cohesive, but still moist.
- Sprinkle your work surface with flour. Divide the dough into quarters, and working with one quarter at a time, roll the dough out into a rope, about 1″ thick. Using a blunt knife, cut off 1-2″ chunks of the rope. Toss the gnocchi onto a baking sheet that has been sprinkled with flour.
- Bring a large, salted pot of water to the boil, and add the gnocchi, one at a time. Cook in batches. They take about 3-4 minutes to cook, and you know when they are done, as they rise to the surface.
- To finish the dish: melt a couple tablespoons of butter and tablespoon of EVOO in a large frying pan over medium heat. Add the cooked gnocchi to the pan, and stir well. Fry for about 5 minutes, or until the gnocchi pick up some nice colour. Finish with a dollop of pesto that you stir into the pan. Serve with a generous grating of Parmesan cheese and freshly-ground black pepper.