Beetroot Gnocchi with Creamy Avocado & Crushed Walnuts
This simple, light vegan dish gives a zesty kick with a hint of chilli to complement the creamy avocado sauce.
For me, it’s the colours of this dish which get me excited initially, but then you taste it and realise that there’s depth to this dish because the flavours pop equally as hard as the colours!
1 red onion – peeled and finely chopped
Pinch of paprika
Salt & pepper to taste
Juice of 1 lemon
1 fresh red chilli – finely chopped
60g walnuts – crushed
1 pack Dell'Ugo Fresh Beetroot Gnocchi (Buy now)
Place a frying pan on a medium heat, add a little olive oil, then add the onion and cook until translucent.
Place the onion, avocado, paprika, salt, and pepper in a bowl, squeeze over the lemon juice mash until smooth.
Cook the beetroot gnocchi according to packet instructions, and then drain.
Pour the avocado mix over the gnocchi, and stir until well coated.
Sprinkle the chilli and walnuts over the top, stir gently and serve.