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Gnocchi with Vegetables and Edamame

Recipe Image
Courtesy of The Soyfoods Council
Servings: 4
Prep Time: 40 Min.
Cook Time: 20 Min.
Marinate: 48 Hr.

What you need:

Gnocchi
* 1-1/4 lb. silken tofu, drained
* 1/4 lb. Parmesan cheese
* salt and pepper to taste
* 2 egg yolks
* 1-1/2 c. flour

Fall Vegetables
* 1 butternut squash, roasted and cut into bite size pieces
* 3 radishes, sliced
* 2 apples, cored and thinly sliced
* 2 c. Brussels sprouts, blanched
* 2 c. edamame, cooked according to pkg. directions
* 3 Tbsp. butter

Crème Fraîche
* 2 c. cream
* 1/2 c. buttermilk

What to do:

Gnocchi
1. 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.
2. Shape small portions of the dough into long ropes. With a knife dipped in flour, cut ropes into 3/4-in. pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3-5 min. or until gnocchi has risen to the top; drain.

To assemble:
1. In a large fry pan, add 3 Tbsp. 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.
2. Spoon Gnocchi into center of plate and cover with sauce and vegetables. Optional-garnish with truffle oil, and fresh sage. Serve immediately.

Crème Fraîche
1. In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hr. or until thick. Refrigerate until needed.
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