Recipe: Tasty Sweet potato tofu Gnocchi/dumplings

Sweet potato tofu Gnocchi/dumplings. Great recipe for Sweet potato tofu Gnocchi/dumplings. Crunch outer layer with soft interior. Perfect flour, tofu to sweet potato ratio make the texture a wonderful experience to bite.

Home » Recipes » Sweet potato tofu Gnocchi/dumplings. Crunch outer layer with soft interior. Perfect flour, tofu to sweet potato ratio make the texture a wonderful experience to bite. You can have Sweet potato tofu Gnocchi/dumplings using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Sweet potato tofu Gnocchi/dumplings

1. Prepare 1.5 lbs of steamed Japanese yam.
2. It's 7 oz of extra firm tofu.
3. It's 1 tsp of salt.
4. You need 1/2 tsp of black pepper.
5. You need 1 tsp of onion power, optional.
6. Prepare 1/2 tsp of cumin powder, optional.
7. Prepare 3 cups of freshly milled spelt flour (kamut, farro are fine too).

Soaked for four hours in this recipe, which allows the nutritious ancient grain to ferment so that even the most sensitive person can. Place the softened sweet potato into a mixing bowl and discard the skins. While the potato is cooling, you can prepare the other filling ingredients. Add the chilli, spring onion, miso paste, ginger, salt, soy and sesame oil to the sweet potato and mix thoroughly.

Sweet potato tofu Gnocchi/dumplings instructions

1. Steam Japanese yam in a steamer for 30 minutes until a fork get through easily. Hannah yam is very close to Japanese yam in terms of moisture level and sweetness. Other sweet potato variety may need to adjust flour ratio a little bit due to the nature of moisture level in sweet potatoes..
2. Mash sweet potatoes with a fork and cool it down for easy handling. Cut in half pack of extra firm tofu and mash it by hands Tofu is great replacement for cheese and it is very easy to digest and it's anti inflammation..
3. Add flour, spices and salt. Mix well by hands. Allow it to soak for about half day in room temperature to ferment, so that whole grain dough can be more nutritious and easy to absorb by our bodies..
4. Right before pot on a salt water to boil. Use two spoon to make fresh dumpings. Drop into hot water and boil for about 3 minutes if made fresh or wait until they float to the top. Strains them out and toss them in non stick pan and fry until light brown. Toss with minded garlic and herbs of your choice, or with any other sautéed dishes..
5. Leftover gnocchi can be frozen. Do not need to thaw before boiling..

Dumplings such as German knödel are made with leftover bread. Still these flavourful dumplings have the right consistency of gnocchi and a hint of tofu taste that makes the dish stand apart from any other gnocchi. When it comes to gnocchi it is all about consistency, not too chewy, not too gummy nor dry. To avert a disaster, tofu must be as firm as […] The heartier texture of sweet potatoes means this gnocchi can be made using all-purpose flour or, for extra fiber and nutrients, whole wheat pastry flour. This recipe makes a lot of gnocchi.