Tofu Gnocchi with Miso Pesto
- 1/2 cup toasted cashews
- 2 cups basil
- 1 tablespoon garlic
- 3 tablespoon CinSoy miso
- Lemon zest (1/2 lemon)
- 1/2 cup olive oil
- 1/3 cup Parmesan cheese
- Salt and pepper to taste
- 1 bag CinSoy Tofu Gnocchi
- Veggies of choice - we used charred corn, shallots and cherry tomatoes
- Mix the pesto ingredients besides the olive oil in a food processor.
- Pulse a few times to start breaking down the ingredients.
- Slowly stream in olive oil while continuing to process. Stop when the pesto reaches the consistency you like.
- Taste for seasoning and add salt and pepper to taste.
- Drop Tofu Gnocchi into a pot of boiling water.
- Cook until they float to the top.
- Remove and sear in a hot pan with oil or toss directly into your sauce.
- Enjoy!