Potato and Emmer Gnocchi with Mint-Pistaccio Pesto
Recipe Courtesy of Chef Becky Selengut Serves: 4-6 Ingredients 2 lbs. russet potatoes — about 2 large ones 1 egg — beaten ¼ cup + 2 Tbsp. Bluebird Hard White Wheat Flour, fine ¼ cup + 2 Tbsp. Bluebird Emmer Flour ¼ tsp. sea salt Method Preheat the oven to 350 degrees. Pierce the potatoes… Continued