Sweet potato tofu Gnocchi/dumplings. Then slice off bits with a sharp knife to make appropriate-sized dumplings. You can squeeze them right into the pot of boiling water! The sweet potato is mashed with flour, egg, and Parmesan and boiled into little dumplings.

Sweet potatoes make these plump orange dumplings a bit sweet and full of antioxidants. Here's how to make sweet potato gnocchi. This recipe makes a lot of gnocchi. You can cook Sweet potato tofu Gnocchi/dumplings using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Sweet potato tofu Gnocchi/dumplings

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

Any extras can be laid on a baking sheet, frozen, and transferred to a resealable plastic bag and kept frozen for up to six months. Sweet Potato Gnocchi is about to happen in your life. There were platters upon platters of that pillowy potato gnocchi, and simmering pots of tangy bolognese and creamy marsala mushroom and zippy pesto sauces that still live right at the surface of our food dreams. This easy Sweet Potato Gnocchi recipe is an autumn-inspired take on gnocchi.

Sweet potato tofu Gnocchi/dumplings instructions

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..
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..
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..
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..
Leftover gnocchi can be frozen. Do not need to thaw before boiling..

Fluffy, tender, and melt in your mouth with a buttery sage and rosemary sauce. Gnocchi is traditionally a careful combination of potatoes and flour, coming together as melt-in-your-mouth puffs of carbs. Most sweet potato gnocchi calls for potatoes that are steamed, boiled, or microwaved. I bake my sweet potatoes instead. Your main goal with gnocchi should be to add as little flour as possible.