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

3 radishes, sliced

2 apples, cored and thinly sliced

2 cups Brussels sprouts, blanched

2 cups edamame, cooked according to package directions

3 Tbsp. butter

Creme Fraiche:

2 cups cream

½ cup buttermilk

Optional Garnish:

as needed, truffle oil

as needed, fresh sage

For gnocchi: In a food processor, add tofu and pulse until it reaches a fine consistency. Add Parmesan, salt, pepper and egg yolks and process until well-combined. Add flour; blend until a ball is formed. Shape small portions of dough into long ropes. With a knife dipped in flour, cut ropes into ¾" pieces. Bring large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3-5 minutes, or until gnocchi has risen to the top. Drain.

For creme fraiche: 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 frying pan, add 3 Tbsp. butter; melt. Add gnocchi and saute until golden brown. Add vegetables and stir until coated with butter and lightly browned. Add creme fraiche; 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.