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 
  1. Mix the pesto ingredients besides the olive oil in a food processor. 
  2. Pulse a few times to start breaking down the ingredients.
  3. Slowly stream in olive oil while continuing to process. Stop when the pesto reaches the consistency you like. 
  4. Taste for seasoning and add salt and pepper to taste. 
  5. Drop Tofu Gnocchi into a pot of boiling water. 
  6. Cook until they float to the top.
  7. Remove and sear in a hot pan with oil or toss directly into your sauce. 
  8. Enjoy!

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