Name: Whole-Wheat Gnocchi with Sundried Tomato Pesto
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 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:; 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