Steps to Prepare Perfect Sweet potato tofu Gnocchi/dumplings

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The ingredients needed to make Sweet potato tofu Gnocchi/dumplings:

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

Drain and press the tofu to give it extra firmness. In a food processor, add tofu and plus until it is is at a fine consistency. Add the nutritional yeast, salt, pepper. Next, add the flour and blend together until a ball is formed.

Steps to make Sweet potato tofu Gnocchi/dumplings:

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.

Add the nutritional yeast, salt, pepper. Next, add the flour and blend together until a ball is formed. Remove from the oven, and set aside to cool. Their dumplings are based out of semolina as their doughy nub. Louis' recipe: Strozzapreti Photo: Ed Anderson.

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