Whole-Wheat Gnocchi with Sundried Tomato Pesto



  • 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

Sundried Pesto Sauce:

  • 2/3 cup of oil-packed sundried tomatoes
  • 1/4 cup extra virgin olive oil
  • A handful (around 1/4 cup) of walnuts
  • 1 tsp dried basil leaves
  • 3 cloves garlic, chopped
  • 1/2 tsp red chili powder, like cayenne
  • Salt to taste

How to Make? View on http://www.holycowvegan.net Here!

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