Avocado-Ricotta Gnocchi with Cherry Tomato Sauce


For the gnocchi
  • 1.15-ounce whole milk ricotta cheese
  • 1 large Chilean Hass avocado, halved, pitted, peeled, mashed
  • 4 tablespoons grated parmesan cheese, plus additional for serving
  • 1 tablespoon butter at room temperature
  • ½ teaspoon grated nutmeg
  • 2 scant cups all-purpose flour, plus additional for dredging
For sauce
  • 3 ½ ounces sun-dried tomatoes soaked in hot water for 30 minutes
  • 5 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup white wine
  • ½ pound (about 8 ounces) cherry tomatoes, halved
  • ¾ cup whole milk
  • ½ cup cream
  • 2 tablespoons fresh thyme leaves
  • 1½ tablespoons fresh sage


  1. In a large bowl mix ricotta, avocado, parmesan cheese, butter, grated nutmeg, salt and pepper. Stir in flour until dough is cohesive but moist.
  2. Using hands sprinkled with flour, shape gnocchi into small ovals. Drop into dish of flour, tossing to coat.
  3. Melt butter and oil in large non-stick skillet over medium heat. Add wine and reduce briefly, about 3 minutes. Drain sundried tomatoes and chop into thick pieces. Add to skillet with cherry tomatoes; sauté over medium-high heat for about 4 minutes. Add milk, cream, thyme and sage. Season with salt and pepper. Simmer sauce for about 10 minutes, stirring occasionally.
  4. Bring salted water to boil in large pot. Slowly add gnocchi and cook for about 5 minutes until they are tender and rise to the surface. Using slotted spoon, transfer to plates. Top gnocchi with tomato sauce and serve, sprinkle grated parmesan cheese on top.