2 servings
- 250 g (9 oz) plain tofu, crumbled
- 2 tablespoons breadcrumbs
- Tomato sauce
- 2 stems thymes, leaves picked
- Parsley
- Ground black pepper
- Extra virgin olive oil
- Sea salt
If all the Italian cookbooks talk about ricotta-cheese-gnocchi, the home-vegan-chef has to take up the challenge and make tofu gnocchi.
Put the tofu, the two tablespoons of breadcrumbs, the thyme, some leaf of parsley, a pinch of salt and a little bit of oil in a food processor. Process for a couple of minutes. Add some tablespoon of water if the mixture it is too thick.
At this point, the tofu should have the consistence of a creamy ricotta-cheese. Bring a nut of tofu and give it the shape of a “gnocco”. Using the prongs of a fork, a grater or the specially provided wooden tool, impress the characteristic grooves on the gnocchi (they will help to keep the sauce). Make as much gnocchi as allow by the quantity of the mixture.
Boil the gnocchi in boiling, salted water. Drain them when they rise to the surface of the water.
I served them with a tomato sauce. Check the tomato sauce recipe somewhere else, if you don’t know how to make it. I guess you should have learned how to cook it already…!
Complete the dish with a little bit of extra virgin olive oil and sprinkle with ground pepper. The most gluttonous will regard a dust of gomasio.
