Whole-Wheat Gnocchi with Sundried Tomato Pesto

Ingredients:

• 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!