Tofu Gnocchi

 

Recently we have been experimenting with adding more non-meat protien to our diet. I saw this recipe for tofu gnocchi, which uses tofu, chickpea flour & nutritional yeast, all great sources of protien, and thought we would try it. My expectations were low. I love gnocchi and I doubted that this recipe could replicate the texture of the original potato gnocchi. So I was SUPER surprised when these tofu gnocchi turned out fantastic!! The texture is spot on. They are tasty, and easier to make than boiling and ricing potatoes like the traditional version. (plus, way more protien)

We used the tofu gnocchi in a veggie pesto sauce with ricotta, and broied it to brown the ricotta. (also a great source of non-meat protien) You could use any of your favorite pasta sauces. The recipe makes a lot of gnocchi! We used about 2/3 of the recipe and froze the rest for later. Just a note...frozen gnocchi can be put directly into the pot of boiling water and cooked as normal.

This recipe was tried by my budding professional chef. Keep an eye out...you may see this recipe on the menu of a local restaurant soon!

Tofu Gnocchi

Ingredients:

330 gr firm tofu

170 gr chickpea flour

3 tbsp nutritional yeast

1 tbsp olive oil

pinch of salt

Directions:

1. In a blender or food processor fitted with the blade attachement, process the tofu until it forms a smooth paste. 

3. In a medium bowl, combine the tofu paste, chickpea flour, nutritional yeast, olive oil and salt. Start incorporating  with a fork. When the dough is coming together, turn the dough out onto a floured surface andknead  gently until the dough comes together and is smooth.

4. Shape your gnocchi. Shaping gnicchi isn't hard, it just takes practice. It really helps to have someone show you and explain it step by step. Please check out this VIDEO with all the info you need.

5. While you are shaping your dough, bring a large stockpot of water to boil. Also, have your sauce prepared before you start cooking your gnocchi. You will want to put the cooked gnocchi directly into the pan of sauce. Cooked gnocchi will stick together into a large gluey mess if they don't go directly into a sauce. 

6. Cook your gnocchi. When your dough is shaped, and your water is boiling and your sauce is ready, gently drop a handful of gnocchi into biling water. You will know the gnocchi are cooked when they rise up to the surface. This usually only takes about 1 minute. Using a slotted spoon, remove cooked, floating gnocchi and place them in the awaiting sauce. Cook whatever gnocchi you need and freeze the rest. Enjoy!