Crunch outer layer with soft interior. Perfect flour, tofu to sweet potato ratio make the texture a wonderful experience to bite. Soaked for four hours in this recipe, which allows the nutritious ancient grain to ferment so that even the most sensitive person can absorb its rich nutrients yet without burden the stomach. The only complaint? It will be gone before you know it and you have to repeat the procedure all over again:(
- 1.5 lbs steamed Japanese yam
- 7 oz extra firm tofu
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp onion power, optional
- 1/2 tsp cumin powder, optional
- 3 cups freshly milled spelt flour (kamut, farro are fine too)
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.
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