May 14, 2009

DC Vegan Ricotta Gnocchi

For those who have never tried Ricotta Gnocchi, it's been described as delicate, rich tasting "pillows," unlike the chewier potato version that many of us are used to. When I heard the first Daring Cook's Challenge, I was a bit perplexed. The original recipe calls for cheese, eggs, butter, and a bit of flour. Nothing turned up when I googled for help, so it was off to the test kitchen to do a little experimentation... call me "Dr. Frankenstein" (evil laugh).

Well, I think I came up with a freakishly good vegan fascimile, and it's as simple (if not more simple) than the original!

The chosen inspiring recipe for Zuni Ricotta Gnocchi is from Judy Rodger's The Zuni Café Cookbook.

First, soak 1/2 C. raw cashews in hot water for about an hour (or until they look nice and plump). Drain, and put them into a food processor until they're a fine crumble.

Next, crumble in fully pressed extra firm tofu (14 oz. package). This is much easier to do if you freeze the tofu first, thaw, then squeeze it out like a sponge. Add 2 tsp. lemon juice, 2 cloves of garlic, 1/2 tsp. white pepper, and salt to your preference. I used white pepper, because I wanted to keep it white looking and not spotted, but feel free to use black pepper. Process everything until it comes together into a doughy ball.


Form little balls (or desired shape) and roll lightly in all purpose flour. Boil them until they float, and violla! They're ready to serve with your favorite sauce.















I used a basic tomato-red wine sauce and garnished with roasted eggplant and chives to make a pretty plate.

Delicious little "pillows!"

12 comments:

  1. Beautiful beautiful beautiful work and I yes these are like little pillows of yummmmminess. I like how you presented the gnocchi and the nice eggplant. Cheers from Audax in Australia

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  2. Yum! I've been inspired by all these vegan daring cooks posts, hopefully I've joined in time for the next recipe!

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  3. Wow, we were really on the same page in the way we made the ricotta AND the way we plated! Yours looks prettier on the plate.

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  4. That looks great. I like potato gnocchi, but it is a very heavy meal.

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  5. Lovely presentation. It sounds very interesting and a great alternative to regular gnocchi

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  6. These sound and look amazing! I love using cashews in place of cheese...

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  7. beautiful plating... vegan foodie porn, for sure!

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  8. Sounds absolutely delicious... And what an elegant presentation! You totally rocked this challenge!

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  9. Mmm, your gnocchi look awesome!! I love the idea of using cashews =D.

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  10. Wow, your gnocchi look delicious! How clever to use cashews. The plating is just gorgeous. Great job!

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  11. this Gnochi look so tasty and full of flavour.
    yum! the cashews are such a refreshing idea

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  12. wow, i can't believe cashews+tofu can look about identical to gnocchi! i sure wouldn't have guessed.

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