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Whole Wheat Potato Gnocchi
Serves 4 as main dish, or 6 as side serving.
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. In this version, we opted for the fresh garden kale pesto, whose main ingredient is growing in the garden in abundance.
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Tip: Traditionally, gnocchi is made with white flour, as it has higher gluten content and holds the mixture together quite easily. When using whole wheat flour, look for very finely ground whole wheat flour, or dough will not hold together.
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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) <a href="https://www.alive.com/recipe/kale-walnut-pesto/" target="_blank">Kale and Walnut Pesto</a>
- 1 cup (250 mL) halved cherry tomatoes
- Fresh basil, chopped, for garnish
- Extra-virgin olive oil, for garnish
- Freshly ground black pepper, to taste
Nutrition
Per serving:
- calories 377
- protein 13g
-
fat
12g
- saturated fat 2g
- trans fat 0g
-
carbohydrates
57g
- sugars 3g
- fibre 8g
- sodium 274mg
