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 ...
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