Tofu Gnocchi in Creamy Avocado Sauce ★★★★★2 reviews

Serves 2 | Prep time: 25 mins | Cooking time: 10 mins

INGREDIENTS

Tofu gnocchi

• 400g/14.1oz firm silken tofu
• 200g/7oz plain flour
• 30g/1oz nutritional yeast powder
• salt, to taste

Avocado sauce

• 1 avocado
• 50g/1.8oz cashew nuts
• 70g/2.5oz silverbeet (can sub with other green leafy vegetable)
• juice of one lemon
• 3/4 cup soy milk
• 1/2 tsp garlic powder
• 1/2 tsp chilli flakes
• 1/4 cup fresh parsley & mint
• salt, to taste

METHOD

1. In a large pot, pour in water to bring to a boil.
2. While the water is on its way to boiling, drain the silken tofu and in a bowl, mash with a fork. Mix in the flour, nutritional yeast and salt. Use your hands to mix it into a dough. The mixture will be a little sticky.
3. Divide the dough into 4 parts. Dust your bench top or other flat surface with flour and roll the dough into long logs about 1.5cm/0.6in diameter, then cut into 2.5cm/1in pieces.
4. Add some salt to the boiling water, then drop in the gnocchi. Once the gnocchi rises to the surface (it should take about 3 minutes), remove with a slotted spoon.
5. Combine all avocado sauce ingredients in a blender. (If you don’t have a high-speed blender, soak the cashews in hot water for about 5 minutes first.) Blend until fluffy and creamy.
6. Drain any excess water from the gnocchi, then mix it with 1/3 of the avocado sauce. Divide onto two plates and serve. Store the remaining sauce in the fridge in an airtight container. It can be used as a dip, sauce or spread.