Tofu Gnocchi
This high-protein, plant-based dinner features perfectly chewy yet tender gnocchi made from tofu and whole wheat flour. The heavy pinch of salt enhances the overall flavor profile and complements whole wheat flour's earthiness. This tofu gnocchi recipe strikes the perfect balance, promising a low-carb alternative to traditional potato gnocchi.
Ingredients
- 450 g extra firm tofu 1 block
- 1 cup whole wheat flour
- heavy pinch of salt
Instructions
- Add your tofu and ¾ cup of whole wheat flour to a bowl with salt and knead until a dough is formed. Add more flour as needed. I used a full cup, but this may vary depending on the type of tofu you use. No need to press the tofu.
- It will take about 5 minutes of kneading for the dough to come together, so be patient!
- Slice your dough into 4 sections. Roll each section into a long skinny log and slice them into bite-sized pieces.
- Bring some salted water to a boil in a pot and add in the dough. Cook until the dough bites float to the top, then use a slotted spoon to remove from the water. It should take about 5 minutes.
- Pan-fry in olive oil to make them nice and crispy, then smother them in your favorite sauce and enjoy!!
Nutrition
Serving: 1gCalories: 452.4kcalCarbohydrates: 46.7gProtein: 37.8gFat: 17.2gSaturated Fat: 3gPolyunsaturated Fat: 8.65gMonounsaturated Fat: 4.11gSodium: 119.8mgPotassium: 606.9mgFiber: 7.6gSugar: 2.4gVitamin A: 0.25IUCalcium: 864.4mgIron: 8.3mg
Tried this recipe?Let us know how it was!