For the Gnocchi:
2 avocados
1 oz. Chef Anthony’s infused tequila (optional)
About 1/4 cup water (A bit more if you’re skipping the tequila.)
2 cups all-purpose flour plus another 1/2 cup or so for keeping the dough from sticking

Add avocados, tequila, and water in a blender and blend until puréed (chunks are OK). Pour purée into a large mixing bowl and mix in 1 cup of your flour with your hands. Continue to add flour until you have a dough-y texture. You’ll probably need around 2 cups total, depending on altitude. Knead your dough for 8 minutes, adding a few pinches of flour here and there as needed during your kneading. Once you have a strong, stretchy consistency, wrap your dough tightly in plastic and refrigerate for at least 1 hour (Longer is OK. Overnight works, too, if you want to procrastinate the rest until tomorrow!).

Boil a large pot of salted water. Flour your countertop or other flat surface. Cut your dough into 4 pieces and roll each piece out with your hands; rolling toward the ends of the dough as you go! Your pieces will look “rustic” and that’s OK; as long as they are relatively the same size – around an inch long. They’ll look like little square “pillows”. Sprinkle your gnocchi with flour to avoid sticking and carefully add them to the boiling water. When they rise to the top, they’re done! Remove from water once they’re cooked and toss in a large mixing bowl with the dressing and veggies (below) or with your favorite marinara. You’ll want to keep a tiny bit of the cooking water on them – the starch acts as a perfect thickener for your sauce!

We like our gnocchi with thinly sliced veggies and Chef Anthony’s bright, citrusy dressing because it shows off the gorgeous color of the gnocchi (and tastes fabulous!).

To garnish your gnocchi, pick any amounts you desire of each of these ingredients!! Choose-your-own-adventure with some:
Radish, very thinly sliced
Garlic, very thinly sliced
Tomato, very thinly sliced
Roasted red pepper (We used jarred.)
Red onion, very thinly sliced
Throw in some cannellini beans for added protein and sustenance! (optional)


For the Lime Vinaigrette dressing:
The juice of 5 limes (Zest a few of them into the mix if you’re feeling extra culinary!)
1 cup olive oil
1 tsp. ground cumin
3 tsp. ground coriander
1 tsp. of your favorite bottled mustard
1/2 tsp. cayenne (optional)

salt and pepper to taste
Vegan parmesan (We used Follow Your Heart.)
Crushed red pepper

Combine all but the salt, pepper, vegan parmesan and crushed red pepper. Whisk everything together. Or shake it all up in a jar if you’re feeling feisty! Drizzle onto gnocchi. Add salt, pepper, vegan parmesan, and crushed red pepper to taste.


[Wanna learn more about the whole bad-ass, delicious series, Reinvent Your Shelf?! Check out our 2-min intro video!]