Whole-Wheat Gnocchi with Sundried Tomato Pesto

5 from 1 vote

A tasty and healthier option --whole wheat gnocchi pasta with a sundried tomato sauce.

Prep Time30

Cook Time10

Total Time40

Course: Main

Cuisine: Italian

Diet: Vegan, Vegetarian

Servings:

Calories: 565kcal

2 cups white whole wheat flour (can use regular whole-wheat or all-purpose)
2 russet potatoes (large baking 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. You can also grate the potatoes)
2 tablespoon extra virgin olive oil
1 teaspoon salt

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 tablespoon 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.

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.