Avocado Gnocchi

In a mixer, add the pitted avocados, the wheat flour and blend everything very well until it goes smooth.

Transfer everything to a large bowl, add +250g of wheat flour and mix everything well until you get a smooth, even dough. 

Then transfer it to a work surface, shape it into a cylindrical form and divide the dough into 4 equal parts. 

Next, take one of them, roll it out thinly and cut it into finger-thick strips. 

Now take one of these strips, roll it into a ball and flatten it with your finger.

Fill a large pot over medium heat with water and bring it to a boil. 

Add the pasta pieces one by one and cook them until they rise to the surface of the water. 

That should take around 5 minutes, then remove them from the pot and set aside.

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the cherry tomatoes cut in half, the cloves of garlic and sauté until golden brown.

Transfer everything to a mixer and blend everything well until it goes smooth.

Then, transfer this sauce back to a large skillet over medium to low heat. 

Season with the salt, the black pepper and the sweet paprika. 

Add the water and stir to combine.

Next, add the fresh basil leaves to taste, the pasta we prepared and stir once again.

To finish, add the grated Parmesan cheese.

Serve.