I was lucky enough to be chosen to participate in Foodbuzz’ Tastemaker program for California Avocados. We love avocados here in the Foodie household. Foodie Jr. has loved them since he was a baby and they still serve as a go-to food for him. Baby Foodie’s very first ‘real’ meal was a fresh avocado, which he just devoured! I was very excited when my box of beautiful California Avocados arrived. They were absolutely perfect – beautiful and perfectly ripe!
Like many people, we use avocados primarily for guacamole, in salads and on sandwiches, or we simply just eat them plain. I have never really ventured into cooking them as part of a hot dish before so I definitely wanted to take the challenge. I came up with this recipe. Both Mr. Foodie and I enjoyed it. It was really rich and filling but I do think that gnocchi was the perfect fit for this type of cream sauce. (If you don’t want to go through the step of making gnocchi, a store bought version would be fine to use as well.)
If you have not tried an avocado, I definitely urge you to get some California Avocados! Not only are they delicious but they are good for you too. They pack a heavy punch of Vitamin E and are a good source of potassium. Get yours today and enjoy!
16 oz. container Ricotta cheese, well drained
¼ Tsp salt
1 TBS Butter
1-2 TBS Parmesan cheese, finely grated
Flour for coating
1. Beat all ingredients together in a medium bowl, I usually use a hand mixture to get it blended really well.
2. Scoop dough by tablespoon and form into small dumpling, coat lightly in flour.
3. Drop in boiling water, they should sink to the bottom and are done when they float to the top.
AVOCADO CREAM SAUCE
1 California Avocado, seeded and skinned
1 cup heavy cream
1 anaheim pepper, minced
1 tbs garlic paste
1 tbs fresh basil
¼ tsp salt
¼ tsp black pepper
1 TBS White wine vinegar
¼ tsp paprika
1/8 to 1/4 Cup Parmesan Cheese, per your taste
1. Put avocado meat, ¾ cup cream and all other ingredients except parmesan into a blend and blend until smooth. This may be a bit thick so thin a bit with water to get a thinner consistency.
2. Transfer mixture to a saucepan and heat over medium heat, stirring in remaining heavy cream and parmesan cheese. Heat through. Serve over gnocchi.