Courtesy of The Soyfoods Council
4Servings•40 Min.Prep Time•20 Min.Cook Time•48 Hr.Marinate Time•
原料：
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
说明：
Gnocchi
- 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.
- 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:
- 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.
- Spoon Gnocchi into center of plate and cover with sauce and vegetables. Optional-garnish with truffle oil, and fresh sage. Serve immediately.
Crème Fraîche
- In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hr. or until thick. Refrigerate until needed.
营养：
暂无