Tofu and spinach dumplings
Gnocchi di tofu e spinaci
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For 4 people
300 g of tofu
250 g of frozen spinach
about 100 g flour type 00
nutmeg
salt and pepper to taste.
4 tablespoons of oil or 40 g of vegan margarine
1 clove of garlic
5 or 6 sage leaves
Blanch spinach in boiling, salted water, then drain them and beat them with tofu and flour (for the amount of flour adjust so that the consistency of the dough is soft and workable with your hands obtaining dumplings).
Season with salt and pepper and add a generous grating of nutmeg.
Form the dumplings with your hands, as big as just under a walnut.
Plunge them in boiling salted water until rise to the surface.
Meanwhile, put in a saucepan the sage, garlic and margarine (or oil) and saute over low heat for 5 or 6 minutes so that the sauce is flavored to perfection.
Then place the dumplings on the plate and toss with margarine (or the oil) scented with sage.
Serve immediately hot.
You can also prepararali the day before, place them in a baking dish, season and heat in the oven at 180° C for 15 minutes before serving.
- Marina -
Grazie per tutte le belle idee che mi date!
- Marina -
