12 oz. extra firm tofu
1 tsp. extra virgin olive oil
1 clove garlic, minced
2 bunches fresh spinach, washed thoroughly, stems removed (about 1½ pounds)
5 Tbs. freshly grated Parmesan cheese, divided
1 egg yolk
Dash of freshly grated nutmeg
4 Tbs. unsalted butter, divided
Juice of half a lemon
1 handful fresh sage
Kosher salt and freshly ground black pepper


Preheat oven to 350°. Bring a large pot of salted water to a boil. Drain the tofu and then add it to a large bowl; break up with your hands until crumbly. Drizzle with olive oil, add the garlic and season well with salt and pepper. Keep working the tofu with your hands until it’s very crumbly and looks like ricotta cheese.

Add the spinach to the boiling water and cook 1 minute. Remove spinach from the water and plunge in a large bowl of ice water to stop the cooking. Drain the spinach very well and, using a clean tea towel, squeeze out the extra water. Chop the leaves very fine and add to the bowl with the crumbled tofu. Stir in 4 tablespoons Parmesan cheese, egg yolk, nutmeg, salt and pepper. Mix well and shape the mixture into balls the size of walnuts.

Butter a 13×9 inch casserole dish and lay all the gnocchi in it. Top with 2 tablespoons of sliced butter and another sprinkling of Parmesan cheese. Bake the gnocchi for about 20 minutes and then add to the broiler the last 5 minutes to crisp and brown the top of the spinach balls.

Melt remaining 2 tablespoons butter in a skillet and add the sage once it starts to foam. Sauté until it starts to brown. Serve tofu gnocchi topped with warm butter sauce.


Serves 4-6


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