Whole-Wheat Gnocchi with Sundried Tomato Pesto
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4
  • For Gnocchi:
  • 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
  1. Make the Gnocchi:
  2. 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.
  3. Take a couple of tablespoons of the dough and roll into a cylinder about ½ inch thick.
  4. With a knife, cut the cylinder at ¼-inch intervals.
  5. 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.
  6. Bring a large pot of water to a boil. Add about 2 tbsp salt to it.
  7. 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.
  8. Make the sundried tomato pesto:
  9. Place all ingredients other than olive oil into a food processor.
  10. With the motor running, drizzle in the olive oil.
  11. Once you have a granular but even paste, turn off the food processor. Check for salt.
  12. Mix with gnocchi.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/gnocchi-with-sundried-tomato-pesto/