Gnocchi With Sundried Tomato Pesto

Recipe by
Total Time:
1 hour
Serves:4
Rated : 4 Stars
4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Caramelized Onion Tart with Olives, Best Spaghetti with Brussels Sprouts and Onions, Easy Quinoa with Caramelized Onions and Green Peppers

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4

Ingredients

How to Make Gnocchi With Sundried Tomato Pesto

  • Boil or zap the potatoes in microwave until soft. Peel and mash making sure there are no lumps. Mix the ingredients into a smooth dough. Add little water if needed.
  • Take a couple of tbsps of the dough and roll into a cylinder of about 1/2 inch thick.
  • With a knife, cut the cylinder at 1/4-inch intervals.
  • Take each piece and lightly shape it into cylinders. Press the gnocchi with thumb into the tines of a fork, while making a dent in the back with the 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 it into a plate. Each batch will take about 2 minutes each.
  • Add some sundried pesto sauce or basil pesto and stir.
  • For sundried pesto sauce:
  • Place all ingredients other than olive oil into a food processor.
  • With the motor running, drizzle in the olive oil.
  • Once it's granular but even paste, turn off the food processor. Check for salt.
  • Mix with gnocchi.
  • Recipe courtesy: Holy Cow Vegan