Whole Wheat Gnocchi?

On a recent trip to a Festival Foods, I noticed a package of "whole wheat gnocchi." Given my infatuation with gnocchi and anything whole wheat, I immediately and impulsively threw them in my basket. It wasn't until later that I realized this gnocchi was made from sweet potato and potato pasta can't really be whole wheat. Actually, you can make gnocchi from many things (pumpkin, spinach, etc.) I was just disappointed that these were not as healthy as I had hoped. A third of the package only has one gram of fiber!

No matter. I made them anyway and they were just as delicious as plain old white gnocchi. The mere idea of a healthy gnocchi actually inspired me to forgo my usual cream sauce and create something less fatty. I made a nice sun dried tomato sauce, and topped the dish with Parmesan. Here's the recipe for my sauce.

Ingredients:
1 can tomato sauce
10-12 sun dried tomatoes
1 tsp red pepper flakes
1 cup parsley, chopped
1 small yellow onion, chopped
3 cloves garlic, chopped
1/2 cup black olives, sliced

First, soak you're dried tomatoes in hot water for about 15 minutes. Strain and chop the tomatoes, reserving the liquid. In a small pot with some olive oil, saute the onion and pepper flakes until onion is clear. Add tomato sauce, dried tomatoes and garlic. Cook at medium heat until tomatoes soften a little. Add olives and parsley. Continue to cook this at a low heat, while adding the liquid little by little until you reach a nice consistency. Puree if desired.

Boil and strain your gnocchi. Serve with sun dried tomato sauce, and top with Parmesan and parsley for garnish.