Are you a fan of the show Extra Virgin on The Cooking Channel? If you aren’t already, you will be after you try this recipe. Chefs Debi Mazar and Gabriele Corcos aim to make the most out of the simplest of ingredients, and these gnocchis made with tofu do just that. The tofu makes the gnocchis naturally healthier without sacrificing a bit of flavor.
INGREDIENTS:
1 (12 ounce) package House Foods Organic or Premium Tofu Extra Firm
1 teaspoon extra virgin olive oil
1 clove garlic, minced
2 bunches fresh spinach, washed thoroughly, stems
removed (about 1-1/2 pounds)
5 tablespoons freshly grated Parmesan cheese, divided
1 egg yolk
Dash of freshly grated nutmeg
4 tablespoons unsalted butter, divided
Juice of half a lemon
1 handful fresh sage
Kosher salt and freshly ground black pepper
DIRECTIONS:
Preheat oven to 350 degrees. Bring a large pot of salted water to a boil.
Drain the Tofu and then add it to a large bowl; break up with your hands until crumbly. Drizzle
with olive oil, add the garlic, and season well with salt and pepper. Keep working the tofu with
your hands until it’s very crumbly and looks like ricotta cheese.
Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and
plunge in a large bowl of ice water to stop the cooking.
Drain the spinach very well, and using a clean tea towel, squeeze out the extra water. Chop the
leaves very fine and add to the bowl with the crumbled tofu. Stir in 4 tablespoons Parmesan
cheese, egg yolk, nutmeg, salt, and pepper. Mix well and shape the mixture into balls the size
of walnuts.
Butter a 13×9 inch casserole dish, and lay all the gnocchi in it, top with 2 tablespoons of sliced
butter and another sprinkling of Parmesan cheese. Bake the gnocchi for about 20 minutes and
then add to the broiler the last 5 minutes to crisp and brown the top of the spinach balls.
Melt remaining 2 tablespoons butter in a skillet and add the sage once it starts to foam. Sauté
until it starts to brown. Serve tofu gnocchi topped with warm butter sauce.
For more details on the show, click here. To learn more about House Foods Tofu, click here. Image courtesy of Debi Mazar and Garbiele Corcos in partnership with House foods Tofu.
