Make this Italian style gnocchi with okara as a replacement for your usual rice or pasta dishes. This gnocchi is firm but tender, like Happa's Springy Okara Tsukune (Recipe ID: 281936). It's oil-free, cooks quickly in the microwave and remains tender after it cools down. It's a healthy alternative to macaroni.
Combine all the ingredients except the tofu. Mash the tofu and add gradually to the mixture.
Wrap the dough in cling film. Roll the dough into a long sausage shape with a 2 cm diameter. Cut into 1 cm pieces and shape into rough balls. Arrange on a plate.
Indent each gnocchi with the back of a fork. Cover loosely with cling film and microwave for about 1 to 1 1/2 minutes (or fry in a frying pan).
Even if the gnocchi is not cooked thoroughly, don't worry. When the hot sauce is added later, it will help heat it through.
If the fresh okara smells too strongly, measure it in a measuring cup and microwave it for 3 minutes uncovered. Add some water if it becomes too dry.
Fry vegetables such as carrots, green peppers and onions and stir in a store-bought pasta sauce to make a sauce for the gnocchi.
You can also shape the gnocchi dough into a thick circle with a 4 cm diameter and 2 cm thickness (it is not necessary to indent the gnocchi). Microwave for about 3 minutes. Cut in half.
Julienne the vegetables and fry with oil in a frying pan.
Add the gnocchi and stir in the sauce. Mix well. Season with salt and pepper.
Story Behind this Recipe
Okara is a good alternative to starches when you're on a diet.
Instead of tofu you can use milk or soy milk, adding it gradually to the mixture. Potato gnocchi has a natural sweetness so you can add a little sugar to this okara gnocchi. Use cling film when you roll the dough into a long sausage shape. Usually you cook gnocchi in boiling water but with this recipe it might be difficult for the gnocchi to hold its shape, so use a microwave to cook it instead. After it is microwaved, it will hold its shape even when mixed with the sauce. You can freeze this okara gnocchi.