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 cream
½ cup buttermilk
Optional Garnish:
as needed, truffle oil
as needed, fresh sage
For gnocchi: In a food processor, add tofu and pulse until it reaches a fine consistency. Add Parmesan, salt, pepper and egg yolks and process until well-combined. Add flour; blend until a ball is formed. Shape small portions of dough into long ropes. With a knife dipped in flour, cut ropes into ¾" pieces. Bring large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3-5 minutes, or until gnocchi has risen to the top. Drain.
For creme fraiche: In a medium bowl, whisk ingredients together and let sit at room temperature for 48 hours or until thick. Refrigerate until needed.
To assemble: In a large frying pan, add 3 Tbsp. butter; melt. Add gnocchi and saute until golden brown. Add vegetables and stir until coated with butter and lightly browned. Add creme fraiche; reduce to desired consistency. Spoon gnocchi into center of plate and cover with sauce and vegetables.
Optional: Garnish with truffle oil and fresh sage. Serve immediately.
