|Nutritional Guidelines (per serving)|
|Servings: (4 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 26g||34%|
|Saturated Fat 9g||47%|
|Total Carbohydrate 21g||7%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tofu gnocchi. Yes, that's right. Gnocchi made from tofu instead of potatoes. Who knew? Tofu makes a great reduced-carb substitute for potatoes in traditional homemade gnocchi. Enjoy!
Recipe and photo courtesy of the Soy Foods Council.
- 1 1/4 pounds tofu (silken, drained)
- 1/4 pound cheese (Parmesan)
- 1 dash salt (to taste)
- 1 dash pepper (to taste)
- 2 medium eggs (just yolks)
- 1 1/2 cups flour
In a food processor, add tofu and plus until tofu is at a fine consistency. Add parmesan, salt, pepper and egg yolks until well combined. Next, add the flour and blend together 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 your gnocchi dough into the simmering water and allow to cook for 3 to 5 minutes or until gnocchi has risen to the top; drain well and top with your favorite sauce.
Here's a few sauces that pair particularly well with gnocchi: