Tex-Mex Gnocchi with Avocado & Salsa

Total: 25 mins

Tender sweet potato gnocchi stand in for tortilla chips, topped with a spicy homemade tomato and lime salsa, a rich splash of soya cream and a crunchy handful of sunflower seeds, grilled till bubbling and served with fresh crushed avocado.

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653 kcal
(per portion)

Ingredients you'll need

2 red onion
4 vine tomatoes
2 chilli
A handful of coriander
2 lime
800g sweet potato gnocchi
40cl soya cream
50g sunflower seeds
2 avocado

From your kitchen

Sea salt

You'll need

Large pan with lid
Ovenproof dish

Step by step this way

1.
Fill and boil your kettle. Peel and finely chop the red onion and scoop it into a bowl. Dice the tomatoes and add them to the bowl.
2.
Halve the chilli, scrape out the seeds (or leave them in for more heat) and finely chop the chilli. Finely chop the coriander stalks, setting the leaves aside for later. Finely grate the zest from the lime. Add the chilli, coriander stalks and lime zest to the bowl with the chopped veg. Add a pinch of salt and stir to mix. Set the salsa to one side.
3.
Fill a pan with hot water from the kettle and add a pinch of salt. Set on a high heat and bring the pan back to the boil. Preheat your grill to high.
4.
Add the sweet potato gnocchi to the pan of simmering water and cook for 3-4 mins till the sweet potato gnocchi float to the top of the pan. Drain and tip them into a heatproof dish.
5.
Spoon the salsa over the gnocchi. Pour over the soya cream and scatter over the sunflower seeds. Slide the gratin under the grill for 8-10 mins, till it's golden and bubbling.
6.
While the gratin cooks, halve the avocado and scoop out the stone. Dice the avocado and slide it into a bowl. Squeeze over the juice from the lime, add a pinch of salt and stir to mix.
7.
When the gratin is bubbling and a little browned, take it out from under the grill. Divide it between 2 warm bowls, top with the avocado and the coriander leaves and serve.

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