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

Method:

1. 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.
2. Take a couple of tbsps of the dough and roll into a cylinder of about 1/2 inch thick.
3. With a knife, cut the cylinder at 1/4-inch intervals.
4. 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.
5. Bring a large pot of water to a boil. Add about 2 tbsp salt to it.
6. 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.
7. Add some sundried pesto sauce or basil pesto and stir.
8. For sundried pesto sauce:
9. Place all ingredients other than olive oil into a food processor.
10. With the motor running, drizzle in the olive oil.
11. Once it’s granular but even paste, turn off the food processor. Check for salt.
12. Mix with gnocchi.
13. Recipe courtesy: Holy Cow Vegan