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Sweet Potato Gnocchi with Walnut Pesto and Smoked Tofu

53 min 1 serving 985 kcal · 42 g proteinLevel: Expert

The nutritionist's note

Baking the sweet potato rather than boiling it is decisive: boiled, it absorbs water and you must double the flour, which makes the gnocchi heavy. 42 g of protein in a fully plant-based dish.

Ingredients

1 serving

  • sweet potato300 g
  • wheat flour90 g
  • smoked tofu150 g
  • walnuts35 g
  • fresh basil15 g
  • olive oil18 g
  • garlic6 g

Method

  1. 1

    Bake the sweet potato for 35 minutes so it loses its moisture.

  2. 2

    Mash it warm with the flour, without kneading, and shape the gnocchi.

  3. 3

    Poach for 3 minutes, then pan-fry for 4 minutes to colour them.

  4. 4

    Blend the walnuts, basil, garlic and oil into a pesto; toss and add the crumbled smoked tofu.

Nutrition facts

per serving

Energy985 kcal
Protein42 g
Carbohydrates106 g
Fat44 g
Fibre14 g
Iron7.6 mg
Vitamin B120 µg

Potential allergens

  • gluten
  • soy
  • tree nuts

Always check the labels of your products.

Frequently asked questions

How much protein is in "Sweet Potato Gnocchi with Walnut Pesto and Smoked Tofu"?

42 g of protein per serving, for 985 kcal, 106 g of carbohydrates and 44 g of fat.

Is this recipe vegan?

Yes. It contains no meat, fish, eggs or dairy.

What are the allergens?

Potential allergens: gluten, soy, tree nuts. Always check the labels of your products.

How long does it take?

53 minutes for one serving, expert level.

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