Inspired by an old friend, who is no longer a friend. Oh, how I miss her! But, the Lord knew it would be for the best…
This friend makes the gnocchi different, using real ricotta cheese. They also shape them into pillows and bake them at 350 degrees Fahrenheit after boiling for 3 minutes. They like theirs with spaghetti sauce. I tried these with spaghetti sauce, but didn’t care for them that way. Instead, I think they’re best with a garlic butter sauce made from Earth balance, with some salt and garlic powder, or at least salt. I don’t bake mine, but just boil them until they’re cooked.
- 1 cup of white or all-purpose flour
- 1-1 1/2 cup of tofu cottage cheese
- 1/4 teaspoon of salt
- Combine all three ingredients together in a medium to large mixing bowl.
- With thoroughly washed hands, mix the ingredients together. The flour and tofu will clump together in little clumps, so you may not have a batter or a dough, but may have tiny little nuggets of flour and tofu. If your dough is gloppy or sticky, you may want to add more flour. The little nuggets/dough should be dry. If it’s too dry, you may want to add a tablespoon or two of lemon juice or water. I didn’t have to do either of those.
- Scoop out a little scoop, (about as much as a teaspoon to the size of a tablespoon) of the little nuggets of dough. Pack and shape them into balls.
- Transfer the finished gnocchi to a bowl or storage container, or place them on wax paper. (But, if using wax paper, make sure they are not sticking to the paper.
- Repeat steps 3-5 until you are out of little nuggets/dough.
- When you are ready to cook them, bring water to a boil, add a little salt if desired, place gnocchi in water, and boil for about 10 minutes.
This gnocchi is very filling.
These can be kept in the freezer. I layered them with wax paper between each layer. Make sure they are not sticky if you will use wax paper.