Mashed avocado has become a popular topping for toast, so I was inspired to try it as a creamy coating for pasta – specifically garlic gnocchi, along with tomatoes, peas, and olive oil.

It’s quick too. Simply boil the water for the gnocchi, while dicing tomatoes, scooping out avocado halves prior to mashing and seasoning with salt, and prepping the peas (I used frozen). After cooking the gnocchi for a minute or less to tenderness, drain water from the pot, and stir in the avocado mash and a little olive oil with the pasta, followed by the other ingredients. Top with Parmesan.