Gnocchi with Vegetables and Edamame
Recipe courtesy of The Soyfoods Council.
2 cups cream
1/2 cup buttermilk
1 1/4 pound silken tofu, drained
1/4 pound Parmesan cheese
Salt and ground black pepper to taste
2 large egg yolks
1 1/2 cups all-purpose flour
1 butternut squash, roasted and cut into bite size pieces
3 radishes, sliced
2 apples, cored and thinly sliced
2 cups Brussels sprouts, blanched
2 cups edamame, cooked according to package directions
3 tablespoons butter
Truffle oil for garnish (optional)
Fresh sage for garnish (optional)
- For Crème Fraîche: In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hours or until thick. Refrigerate until needed.
- For Gnocchi: In a food processor, add tofu and pulse until tofu is at a fine consistency. Add Parmesan, salt, pepper and egg yolks until well combined. Add flour, blend until a ball is formed.
- Shape small portions of the dough into long ropes. With a knife dipped in flour, cut ropes into 3/4-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi has risen to the top; drain.
- To Assemble: In a large fry pan, add 3 tablespoon butter, melt. Add gnocchi and sauté until golden brown. Add vegetables and stir until coated with butter and lightly browned. Add crème fraîche, reduce to desired consistency.
- Spoon Gnocchi into center of plate and cover with sauce and vegetables. Optional-garnish with truffle oil, and fresh sage.
- Serve immediately.
Makes 4 servings.
Recipe and photograph courtesy of The Soyfoods Council.