Potato Gnocchi with Sundried Tomato-Almond Pesto

March 14th, 2013 2:27 pm by Kelly Garbato

2013-03-03 - VI Gnocchi with Pesto - 0008

So good I can’t even!

And fast: it took me all of 20 minutes to make, and that’s counting the seven minutes it took to bring the sundried tomatoes to room temp in a mug of hot water. (Pro tip: Remember to take yer tomatoes out of the fridge an hour beforehand, lest they be encased in a block of congealed fat.) It must be a while since I last had gnocchi, because I was surprised – no, straight-up shocked – to find that it only takes 2-3 minutes to cook the suckers. When did this happen, people?

I wish Klein included a recipe for homemade gnocchi in Vegan Italiano, but tragically she does not. Not that it’s difficult to find locally; I just want to take a shot at some fancy flavored stuff. The Vegetarian Meat and Potatoes Cookbook has some pretty tasty looking recipes for Potato Gnocchi and Sweet Potato Gnocchi with Caramelized Shallot Rings, so maybe I’ll give those a try some time soon.

Be Sociable, Share!

Filed under , , , , ,

Leave a Reply