Gnocchi with avocado dip
- 1 small onion
- 1-2 Garlic cloves
- 1 (approx. 300 g) ripe avocado
- 3-4 tbsp lemon juice
- salt
-
Cayenne pepper - 1 (approx. 100 g) large tomato
-
75 g rocket - 30 g Butter or margarine
- 1 pack (400 g) Gnocchi (from the refrigerated shelf)
- grated nutmeg
- pepper
25 minutes
light
- 1.
- Peel the onion and garlic. Finely dice the onion, press the garlic through a garlic press. Halve the avocado and remove the stone. Peel the avocado halves, cut into pieces and puree with lemon juice, garlic and half of the onions. Season to taste with lemon juice, salt and cayenne pepper. Wash, clean and halve the tomato. Core one half and dice finely. Cut the other half into wedges. Put the avocado dip in a bowl and sprinkle with diced tomatoes and the remaining onions. Clean the rocket, wash it, drain it well and cut into strips, except for 3-4 leaves for garnish. Heat the butter in a pan and fry the gnocchi until crispy while turning. Season with a little nutmeg, salt and pepper, add rocketand swivel briefly with. Arrange on a platter garnished with tomato wedges and rocket. Add the dip
- 2.
- Preparation time 25-30 minutes
1 portion approx. :
- 710 kcal
- 2980 kJ
- 10 g protein
- 39 g Fat
- 75 g carbohydrates
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