Gnocchi with Vegetables and Edamame

Gnocchi with Vegetables and Edamame

From: Chef Scott Stroud, Centro Restaurant, Des Moines, IA. Yield: 4 servings.

Gnocchi:

1¼ lb. silken tofu, drained

¼ lb. Parmesan cheese

to taste, salt and pepper

2 egg yolks

1½ cups flour

Fall Vegetables:

1 butternut squash, roasted and cut into bite-size pieces

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