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?Comfort-size Tofu gnocchi…pillowy soft on the inside and crispy on the outside. Served with maple balsamic charred mushrooms and burst cherry tomatoes.?Inspired my my friend Sara @thevegansara who makes the best gnocchi.
?Recipe:Whisk 1-1/3 cups flour (can sub with gluten-free mix), 1-1/4 tsp tapioca starch (or arrow root/corn starch), 3/4 tsp salt (or to taste), 1/2cup+2 tbsp nutritional yeast. Add 1-14oz pack silken tofu to flour mixture and use fork to gently incorporate. Once incorporated, dust hands with flour and gently press together to form dough. (Dough should be sticky. Don’t knead too much or gnocchi will be tough.) Dust cutting board generously with flour and divide dough into 8 roughly equal pieces. Roll each piece into log shape about 3/4 inch in diameter. Dust sharp knife with flour and cut each log into about 1-1/4 inch pieces. (Should look like little pillows.) Either cook in boiling water until gnocchi rises to surface and remove with slotted spoon. Or heat a little olive oil in non-stick pan and sauté gnocchi on medium high heat about 4-5 minutes a side, or until slightly browned on each side. .
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