Make the egg wraps

• Scramble the eggs in a frying pan and warm the wraps.
• Fill the wraps with the scrambled eggs, sliced avocado, tomato and mozzarella.
• Fold and toast briefly in the pan, then set aside.

Cook the potatoes for the gnocchi

• Boil the potatoes in salted water until tender.
• Drain, peel and mash them while still warm.
• Let the mash cool slightly.

Make the gnocchi dough

• Mix the mashed potato with the egg yolk, salt and flour.
• Knead into a soft dough without overworking it.
• Roll into ropes and cut into small gnocchi.

Blend the avocado pesto

• Blend the avocado, basil, pine nuts, parmesan, garlic and olive oil until creamy.
• Season with salt to taste.

Cook the gnocchi

• Boil the gnocchi in salted water until they float.
• Drain and toss with the avocado pesto.

Bake the apple pies

• Preheat the oven to 200 °C.
• Mix the diced apples with sugar and cinnamon.
• Fill the puff pastry, seal into small pies and bake until golden.

Cook the rice

• Boil the rice in salted water until tender.
• Drain and keep warm.

Fry the crispy prawns

• Coat the prawns in breadcrumbs.
• Heat the vegetable oil and fry the prawns until golden and crisp.
• Drain on paper towel.

Assemble the bowl

• Serve the rice in a bowl topped with the crispy prawns and sliced avocado.