• 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.