2 cups white whole-wheat flour (can use regular whole-wheat or all-purpose)
2 large baking potatoes like russet potatoes, boiled or zapped in the microwave 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
For Sundried Tomato Pesto:
⅔ cup of oil-packed sundried tomatoes
¼ cup extra virgin olive oil
A handful (around ¼ cup) of walnuts
1 tsp dried basil leaves
3 cloves garlic, chopped
½ tsp red chili powder, like cayenne
Salt to taste
Make the Gnocchi:
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 ½ inch thick.
With a knife, cut the cylinder at ¼-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.
Make the sundried tomato pesto:
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.
Recipe by Holy Cow! at http://holycowvegan.net/2009/01/gnocchi-with-sundried-tomato-pesto.html