Blend tofu, cooked lentils, ricotta and sweet potato/ pumpkin and egg in a food processor until smooth and well blended. Add all the other ingredients until well mixed. Dough should not be too sticky but will be moderately so. If it is too sticky, gradually add a bit more flour, but if you overdo it the gnocchi will be a bit gummy.

Cut dough into 8 equal pieces and roll into 8 long strands on a very well-dusted cutting board until 1/2 inch thick. The dusting makes the dough much easier to roll.

Cut into 1/2 inch pieces

Boil 3 to 4 minutes in salted water until the gnocchi rises to surface and remove immediately.

Use whatever sauce you like.

Note: if you want to add green
color to the gnocchi, take a quarter cup of chopped parsley or spinach and add it to the mix.