Gnocchi with Vegetables and Edamame

Recipe courtesy of The Soyfoods Council.

Recipe Ingredients:

Crème Fraîche:
2 cups cream
1/2 cup buttermilk

Gnocchi:
1 1/4 pound silken tofu, drained
1/4 pound Parmesan cheese
Salt and ground black pepper to taste
2 large egg yolks
1 1/2 cups all-purpose flour

Fall Vegetables:
1 butternut squash, roasted and cut into bite size pieces
3 radishes, sliced
2 apples, cored and thinly sliced
2 cups Brussels sprouts, blanched
2 cups edamame, cooked according to package directions
3 tablespoons butter

Truffle oil for garnish (optional)
Fresh sage for garnish (optional)

Cooking Directions:

1. For Crème Fraîche: In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hours or until thick. Refrigerate until needed.
2. For 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.
3. Shape small portions of the dough into long ropes. With a knife dipped in flour, cut ropes into 3/4-inch pieces. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi has risen to the top; drain.
4. To Assemble: In a large fry pan, add 3 tablespoon 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.
5. Spoon Gnocchi into center of plate and cover with sauce and vegetables. Optional-garnish with truffle oil, and fresh sage.
   
6. Serve immediately.

Makes 4 servings.

Recipe and photograph courtesy of The Soyfoods Council.