Creamy Avocado Pesto Gnocchi with Green Garlic

[nverland]

Creamy Avocado Pesto Gnocchi with Green Garlic
Serves 4-6

1 ripe avocado, pit removed and flesh scraped from the skin
3 bulbs of green garlic, with a bit of the green stalk (substitute 3 cloves of garlic if you can’t find this)
1 cup fresh basil leaves (packed)
1/4 cup shaved parmesan, plus extra to serve
1/4 cup olive oil
1/4 cup sunflower seeds (roasted and salted), plus extra to serve
A pinch of coarse salt
2 (16-ounce) packages gnocchi

Blend the avocado, green garlic, basil, parmesan, olive oil, sunflower seeds, and salt in a blender until smooth.

Cook the gnocchi according to package instructions. Drain and combine the gnocchi with the pesto. Enjoy right away, garnished with sunflower seeds and parmesan shavings.

Recipe Notes
The pesto recipe above makes enough for two 16 oz packages of gnocchi. If you are just cooking one package, you may consider using half of the creamy pesto as a dip with crudite, or on crostini. The pesto is also great on pasta.