For the avocado soup with fish gnocchi, finely chop onions and garlic. Sauté onions in canola oil until translucent, add flour and fry briefly. Pour in the soup, add the garlic and simmer for about 10 minutes.
In the meantime, pit and peel the avocado. Sprinkle with the lemon juice. Add the coconut milk and avocado to the soup and puree with a blender. Season to taste with salt.
For the fish gnocchi, finely chop the fish with the egg yolk and mix with enough semolina to form a compact mass. Season with salt and pepper and leave to soak for 15 minutes.
In a saucepan, bring salted water to a boil. Form dumplings from the fish mixture with 2 coffee spoons and let them cook for about 5 minutes. Serve the avocado soup with the fish gnocchi.