Gnocchi Ingredients 1 1/4 pounds silken tofu, drained
1/4 pound Parmesan cheese
Salt and pepper to taste
2 egg yolks
1 1/2 cups flour
Fall Vegetables Ingredients 1 butternut squash, roasted and cut into bite size pieces
3 radishes, sliced
2 apples, cored and thinly sliced
2 cups Brussel sprouts, blanched
2 cups edamame, cooked according to package directions
3 tablespoons butter
Crème Fraîche Ingredients 2 cups cream
1/2 cup buttermilk
Gnocchi Directions In a food processor, add tofu and plus 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. 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.
Crème Fraîche Directions In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hours or until thick. Refrigerate until needed.
To assemble In a large fry pan, add 3 tablespoons 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. Spoon Gnocchi into center of plate and cover with sauce and vegetables. Optional-garnish with truffle oil, and fresh sage. Serve immediately.
Notes Yield: 4 servings
By Chef Scott Stroud, Centro Restaurant