Gnocchi with Sun-dried Tomato Pesto
- 2 cups white whole-wheat flour (can use regular whole-wheat or all-purpose)
- 2 large baking potatoes like russet potatoes, boiled or baked until a fork stuck in the middle sinks through. Peel and mash, making sure there are no lumps. I put mine through a potato ricer.
- 2 tbsp olive oil
- 1 tsp salt
Mix the ingredients into a smooth dough. You won’t need any water, I didn’t, but if the dough refuses to come together for any reason, add a little water.
Take a couple of tablespoons of the dough and roll into a cylinder about 1/2 inch thick.
With a knife, cut the cylinder at 1/4-inch intervals.
Take each piece and lightly shape it into a cylindrical shape. Then, with your thumb, press the gnocchi into the tines of a fork, while making a dent in the back with your thumb at the same time.
Bring a large pot of water to a boil. Add about 2 tbsp salt to it.
Put about a fourth of the gnocchi into the boiling water. It will sink first and rise as it cooks. Once the gnocchi has risen, remove to a plate. Each batch will take about 2 minutes each.
Add some sundried pesto sauce (recipe follows) or basil pesto and stir.
Serve with a salad.
Sundried Pesto Sauce
- 2/3 cup of oil-packed sundried tomatoes
- 1/4 cup extra virgin olive oil
- A handful (around 1/4 cup) of walnuts
- 1 tsp dried basil leaves
- 3 cloves garlic, chopped
- 1/2 tsp red chili powder, like cayenne
- Salt to taste
Place all ingredients other than olive oil into a food processor.
With the motor running, drizzle in the olive oil.
Once you have a granular but even paste, turn off the food processor. Check for salt.
Mix with gnocchi.