Creamy Avocado Pesto Gnocchi | BOSH! | BOSH!

⊙ Ingredients

• 2 x 400g butter beans drained and patted dry
• 2 tbsp olive oil
• Bosh! Sweet & Smoky BBQ Seasoning
• 1 large ripe avocado
• 25 g fresh basil leaves reserve a few for garnish
• 30 g pine nuts reserve a few for garnish
• 1 garlic clove
• 4 tbsp nutritional yeast
• lemon juice Juice of 1 lemon
• 4 tbsp extra virgin olive oil
• 100 ml pasta water reserved
• sea salt
• black pepper
• 500 g shop-bought gnocchi
• lemon zest to finish

♪ Method

1. 1Smash the butter beans on a lined tray with a fork to your preferred texture.
2. 2Toss the butter beans with olive oil and the Bosh! seasoning and roast at 210C fan for 15 minutes, shaking halfway, until crisp and golden.
3. 3Bring a large pan of salted water to a rolling boil.
4. 4Drop in the gnocchi and cook for 2 to 3 minutes, until they float to the surface.
5. 5Scoop out 100ml of the cooking water, then drain the gnocchi.
6. 6Scoop the avocado flesh into a blender with the basil, pine nuts, garlic, nutritional yeast, lemon juice, olive oil and a good pinch of salt.
7. 7Blitz until smooth and silky.
8. 8Loosen with the reserved pasta water, a splash at a time, until it's a glossy sauce that coats the back of a spoon.
9. 9Return the drained gnocchi to the warm pan off the heat.
10. 10Pour over the avocado pesto and toss gently until every piece is coated.
11. 11Taste and adjust the salt, pepper and lemon.
12. 12Divide the gnocchi between bowls.
13. 13Pile the crispy butter beans on top and scatter with the remaining basil, pine nuts and lemon zest.
14. 14Eat immediately.