Sunday, September 14, 2014

Vegetarian Gnocchi - Featuring Tofu & Brussels Sprouts

Loving the medley of vegetables in my fridge today, I decided to improvise a hearty, fall-like vegetable dinner dish.  Making use of the little gnocchetti I had at home, I combined them with bright earthy ingredients such as red onions, fresh Brussels sprouts, sweet craisins and organic tofu for some protein.  No red sauce was used or needed and I put a little bit of sharp cheddar on top, which melted beautifully and made the dish comforting.

Vegetarian Gnocchi with Tofu & Brussels Sprouts

Ingredients (serves 2)
1 package of gnocchetti (I use Vantia brand)
1 small package of Brussels Sprouts (about 6-7 heads)
1/2 red onion, chopped
7 oz block of organic tofu, chopped into small squares
Large handful of craisins

Olive oil
Salt and pepper to taste

Cook the gnocchetti according to the directions on the packaging.

In the meantime, sautee the onions and add the Brussels Sprouts and the tofu.  Be very careful with the tofu so you don't break it apart too much.  Let all these ingredients caramelize for about 5-7 minutes or until golden brown. Season with salt and pepper.

Drain the gnocchetti and add into the veggie/tofu mixture.  Be gentle while mixing so you don't break the gnocchetti apart.  It is however, OK to let the gnocchetti caramelize a little bit.

Serve immediately and top with grated cheese and fresh herbs if you like.

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