Both of the recipes are from Vegan with a Vengeance.
It did not really photograph that well
Potatoes (I cooked three in my slow cooker, but you can bake them in the oven. Do not boil because it will bring too much liquid into the mixture)
1 head roasted garlic
1 1/2 C white whole wheat flour
Once the potatoes have cooled enough to handle, peel off the skin and place in a large bowl with the garlic. Add enough salt and olive oil until you get creamy mashed potatoes. Start adding the flour by handfuls until a dough starts to form. Knead on a floured surface until the dough is non sticky, but not dry.
Bring a salted pot of water to boil.
Divide the dough into three sections and roll each section into a log. Cut off about 1 inch pieces and roll the pieces into a ball. You can use a fork to add the traditional lines on the dumplings.
Add the gnocchi in the salted boiling water. They should rise to the surface after a couple of minutes. Let them continue to cook until they start to look "whiter". I then transferred them to a heated cast iron pan and browned them on both sides. Top with the pesto and eat with fresh bread.
Sun-dried tomato pesto
1/2 cup sun-dried tomatoes
1 cup water
1/4 cup almonds
roasted garlic (I had some leftover from the gnocchi)
1/4 cup fresh basil
Soak the sun-dried tomatoes in warm water for about 10 minutes then add the tomatoes, the soaking water, almonds, and garlic to a food processor. Blend until a chunky paste is obtained. Add olive oil, salt, and pepper to taste and for consistency. Chop the basil and add at the end.
I wish I had added the basil in the processor so it wasn't so chunky in the pesto afterwards. Also, next time I will be adding more liquid (water or oil) to make it less thick.
The gnocchi was not as good as the Chop Shop. It was good though. I have a bag of frozen gnocchi in the freezer, maybe next week, I can try cooking them again and see if they turn out different.
The husband thought this was good.