Tofu gnocchi with a pea and mint sauce
Tired of the same old gnocchi? Try this surprisingly delicious tofu gnocchi trend! It's lighter, protein-packed, and super easy to make with a vibrant pea and mint sauce.
Equipment
- 1 Food Processor
- 1 Saucepan
- 1 Non stick wok
- 1 Spatula
Ingredients
- 400 g block tofu
- 180 g flour
- 15 g nutritional yeast
- 1 tsp Onion granules
- 1 tsp Garlic granules
- 1/4 tsp Turmeric
- Salt & pepper To taste
For the Sauce
- 1 tsp Aleppo pepper flakes
- 1/4 cup olive oil
- 1 red onion
- 2 cloves garlic
- 400 g frozen peas
Instructions
- Press Tofu: Press tofu well to remove excess moisture.
- Blend Tofu: In a food processor, blend tofu until smooth.
- Season: Add garlic/onion granules, salt, pepper, turmeric to tofu; mix.
- Knead Dough: Fold in flour, then knead briefly on a work surface. Do not overwork.
While dough rests make the sauce:
- Cook peas in the microwave.
- Blend 80% of peas with mint, Aleppo flakes, lemon zest/juice, olive oil in food processor. Add water as needed for desired consistency.
- Cook Onion & Garlic: Sauté onion until soft, then add garlic.
Back to the gnocchi
- Shape Gnocchi: Divide dough into 8 pieces. Roll into logs, cut into small chunks. Optionally, shape with fork tines. Toss with flour to prevent sticking.
- Boil Gnocchi: Cook gnocchi in heavily salted boiling water until they float.
- Crisp Gnocchi: Using a spider, transfer gnocchi directly to pan with sautéed onion and garlic. Cook briefly.
- Finish: Add blended sauce and reserved peas, stir to combine.