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Prep
30m
Cook
30m
Total
1h
Prep
30m
Cook
30m
Total
1h
Ingredients
Method
Nutrition
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Step 1
Blitz the firm tofu in a blender until completely smooth and evenly pureed, scraping down the sides as needed. Puree the beetroot the same way until no lumps remain.
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For
2
M
I
For the Gnocchi
80
g
Beetroot, cooked
120
g
Firm tofu, drained but not pressed
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Per Serving
Calories
514kcal
Fat
10.2g
Carbs
87.2g
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🌱 Plant Points: 10.25
🌾 For a GF option use certified gluten-free plain flour, or chickpea flour works well too. Use the same amount as the plain flour, or slightly more.
🫙 Storage: Keep gnocchi and sauce in separate airtight containers in the fridge for up to 3 days. Reheat gently in the sauce.
❄️ Freezer: Freeze uncooked gnocchi in a single layer on a tray, then bag up for up to 3 months and boil from frozen, adding 1-2 minutes. The sauce freezes well for up to 3 months.
💡 Nutritional values are approximate and calculated per serving
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