Creamy avocado gnocchi with spicy halloumi crumb

Comforting gnocchi in a 2-ingredient avocado sauce, topped with crumbly halloumi fried in crispy chilli oil

This recipe is so quick and easy, only requires 5 ingredients and has such great flavours and textures: soft, pillowy potato gnocchi with a creamy, fresh avocado sauce, then spicy, salty, crumbly halloumi.

I don’t know why avocados aren’t used more for sauces. I love blitzing them into healthy creamy sauces for pasta, with beans etc.

Whip this up for a simple vegetarian weeknight dinner and thank me later!

If you missed my other recipes for crispy grated halloumi, check out my tzatziki rice bowl with crispy halloumi, or courgette couscous bowl with tahini and crispy hallloumi - I’ll pop the links at the bottom of this page.

You’ll need (serves 2):

• 500g potato gnocchi

• 1 ripe avocado

• 50g Greek yogurt

• 1 block halloumi, about 200g

• Crispy chilli oil

Boil a kettle and cook the gnocchi according to packet instructions.

Scoop the avocado flesh out of the skin and add it to a food processor. Add the yogurt and season with salt and pepper. Blitz until smooth, adding a little water as you go, just enough to loosen it a little. You want it about as thick as a runny yogurt.

Grate the halloumi - hold it tight to stop it breaking apart. It doesn’t matter if if crumbles a bit.

Heat a frying pan to a medium-hot temperature with a little oil. Add the halloumi and keep it moving around the pan with a wooden spoon. It will go wet before it dries out and crisps up. Once it starts to pop and turn brown, turn off the heat and add 1-2 tbsp of chilli crisp oil. Mix well.

Drain the gnocchi and mix it with the avocado sauce.

Serve the gnocchi with the halloumi on top and dig in.

Other crispy grated halloumi recipes: