Tempeh Gnocchi
Tempeh Gnocchi
This dish is soft and so fresh tasting, melts in your mouth and boosts the protein of normal gnocchi by 4x!
Ingredients
- 1 8 oz packet Tootie's Tempeh
- 1/3 cup all purpose (or gluten free) flour plus more for rolling out the gnocchi
- 2 Tbsp nutritional yeast
- 1/4 tsp salt
- 18 oz Tomato Basil Pasta Sauce
- Optional: 3/4 cup left over mashed potatoes (only if you have them), vegan parmesan (or nutritional yeast), fresh basil leaves.
Instructions
- Crumble tempeh into a food processor or blender. Blend until smooth.
- Add in flour, nutritional yeast, salt and pepper (and left over potatoes if you have them) and blend again until combined. The dough might be a bit sticky, but you will be adding more flour as you roll it out.
- On a floured surface, transfer dough and form into 4 small balls. Add extra flour to your hands if needed. Roll each ball into 3/4 to 1 inch ropes and cut into 1 to 1.5 inch peices.
- Set gnocchi to the side and begin to boil your water. Add salt to the water.
- Add tomato basil sauce into a large saucepan and heat on low heat, stirring occasionally.
- Gently add gnocchi to boiling water and cook for 2-3 minutes or until the gnocchi floats to the top. Either use a strainer or a slotted spoon to gently remove cooked gnocchi.
- Add the cooked gnocchi to the sauce in the large saucepan and gently stir.
- Serve and top with optional vegan parmesan cheese, fresh basil leaves, chili flakes and fresh black pepper. Enjoy and eat right away!