Gnocchi With Sundried Tomato Pesto

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

240 calories, 9 grams fat

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

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Ingredients

  • 2 cups - white whole-wheat flour
  • 2 - large baking potatoes (like russet potatoes)
  • 2 tbsp - olive oil
  • 1 tsp - salt
  • For sundried pesto sauce:
  • 2/3 cup - oil-packed sundried tomatoes
  • 1/4 cup - extra virgin olive oil
  • 1/4 cup - walnuts
  • 1 tsp - dried basil leaves
  • 3 - garlic cloves (chopped)
  • 1/2 tsp - red chilli powder (like cayenne)
  • Salt to taste

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

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