TOFU GNOCCHI

1.METHOD GNOCCHI Place the tofu in a blender and blitz blend until evenly mashed (it’ll be very dense - like a paste) Transfer everything to a bowl then gradually incorporate the flour and the nooch into the tofu along with the remaining ingredients, using first a fork then your hands to gently knead the dough. Transfer the dough on a well floured worktop. It is important that you keep your worktop floured as it will prevent the dough from sticking to it. While you knead, top the dough with some more flour (it’ll help your hands not to get too sticky). Divide the dough into 5 smaller sections. Divide each section in two and roll each section into a long, rope-like shape, about 1/2 inch in diameter. Cut the ropes into bite-sized pieces, about 1 inch long. Keep the pieces separated from each other. Bring a large pot of salted water to a boil. Drop the pockets into the boiling water and cook until they float to the surface. This usually takes about 1 minute max. (wait for this step until your sauce is ready) Note: gnocchi cook very fast. As soon as the float to the surface they’re ready. To avoid the gnocchi sticking to each other while cooking, boil them in batches.

2.Sauce method is in the first pinned comment

3.Recipe inspired by the gorgeous human @giorgia_seeds

4.Note that the nutritional values are for the food I consume. If you’re using a different brand to mine the nutritional facts may vary slightly :) Macros : Kcal 353| 34C - 11F - 30P