Whole Wheat Potato Gnocchi - alive magazine
Soft little gnocchi parcels are delicious with all sorts of toppings. And it’s as effortless as adding some chopped fresh herbs, oil, and Parmesan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Potato ricer
- Microplane
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Slotted spoon
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Serving bowl
Ingredients
- 2 lbs (1 kg) medium-sized red potatoes
- 2 cups (500 mL) whole wheat flour (see Tip), plus extra for rolling and dusting
- 1 large organic egg, whisked
- 3 Tbsp (45 mL) finely chopped fresh chives
- 1 tsp (5 mL) finely grated lemon zest
- 1/4 tsp (1 mL) salt, plus extra
- 1/2 cup (125 mL) Kale and Walnut Pesto
- 1 cup (250 mL) halved cherry tomatoes
- Fresh basil, chopped, for garnish
- Extra-virgin olive oil, for garnish
- Freshly ground black pepper, to taste
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