Jumbo Tofu Gnocchi + Spinach Pesto

To make the pesto, add the pine nuts to a frying pan on a medium heat and toast for 3-5 minutes or until golden. Then roughly chop the pine nuts and add them to a food processor along with the chopped garlic and nutritional yeast - and process until mostly broken down.

Next add the basil, spinach and pinches of salt and pepper to the food processor - and process until mostly chopped.

Slowly pour the oil and lemon juice into the food processor - and process into a pesto-like consistency. Make sure you give the pesto a taste and season with more salt and pepper, if necessary - then transfer the pesto to a small air-tight container and refrigerate while you make the gnocchi.

Add the potato chunks to a pot of cold salted water. Place the pot on a high heat, bring the water to a boil and boil the potatoes for around 15 minutes or until tender. Then drain the potato and leave it to cool.

On a worktop, combine the flour with pinches of salt and pepper and make a well in the middle.

Next, squeeze the tofu between your hands to remove any excess liquid. Quickly rinse out the food processor, then crumble in the tofu and process until smooth. Then transfer it to the well.

Pass the cooled potato through a potato ricer or mash until smooth, then add it to the centre of the well with the tofu and use your hands to combine everything into a ball of dough. If the dough is too wet, add a sprinkling of extra four until it holds together well.

Cut the ball of dough into 4 and roll each quarter into a thick 3cm (1.5”) wide log and slice along the log in 2.5cm (1”) intervals to create the gnocchi.

You can either boil the gnocchi like this or, as we like to do, roll each piece of gnocchi between your fingers to create a smooth, oval shape.

Heat a pot of salted water on a high heat and carefully drop in the gnocchi. Boil the gnocchi for 2-3 minutes or until they float to the top, then spoon them out using a slotted spoon. Reserve half a cup of the cooking water for the next step.

Add the gnocchi, pesto and reserved cooking water to a frying pan, then stir and heat through until hot.

Serve the gnocchi between bowls and finish with a splash of olive oil, some freshly ground black pepper and grated plant-based parmesan cheese, if you like. Enjoy!