Avocadough gnocchi with fire roasted salsa

Last week while making the grenades, I started thinking about other ways to bend an avocado outside of its usual fate as lead guitar in guacamole. Thinking for a moment of the texture, it seemed apparent that it could, in its natural ripened but still raw state, be a good substitute for either cooked/riced potato or ricotta in a standard batch of gnocchi. So I mashed up a few & mixed with flour & egg, rested, doweled, cut, boiled, pan fried (kinda like pierogies to put a little edge on them), & served as an appetizer with sour cream & a little rub. For dinner, I topped with fire roasted chilies, tomatoes, onions, lime juice & cilantro along with a little dollop of sour cream.

O M freak’n G

Check it out:











Whip the ass-neck out of the avocados. For stand-alone flavor, I added onion salt & garlic powder to the dough:





Work it









Berle’m



The appetizer batch









The salsafied batch





“Gonna rock it up roll it up do it all have a ball” – name that lyric, win the prize (and no googling, I’ll know if you did)