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