Okara Gnocchi with Tomato and Basil Sauce
By using okara, I came up with a recipe that's great for diets!
This time, to go with the tomato sauce, I used green gnocchi made with spinach, but it's also fine without the spinach I used okara in place of potatoes, so it's great for dieters.
If you have leftover spinach juice, you can mix it with soy milk and soup stock cubes to make a delicious soup. Recipe by Tukinokagayaki
Okara Gnocchi with Tomato and Basil Sauce
By using okara, I came up with a recipe that's great for diets!
This time, to go with the tomato sauce, I used green gnocchi made with spinach, but it's also fine without the spinach I used okara in place of potatoes, so it's great for dieters.
If you have leftover spinach juice, you can mix it with soy milk and soup stock cubes to make a delicious soup. Recipe by Tukinokagayaki
Cooking Instructions
- 1
To make the okara gnocchi: Process the spinach and water in a blender.
- 2
Put the okara and cake flour in a bowl and mix well. Gradually add the spinach juice from Step 1 a bit at a time while mixing until it is about the consistency of your earlobes.
- 3
Once kneaded, make into round, bite-sized pieces, and press down with the back of a fork.
- 4
Bring water to a boil in a pot, add 1 tablespoon of salt, and boil the gnocchi from Step 3. Once they rise to the surface, boil for about 5 more minutes.
- 5
While the gnocchi are boiling, make the sauce. Put the olive oil and finely chopped garlic in a frying pan and sauté until fragrant. Add the meat and stir-fry well.
- 6
Add the gnocchi boiling liquid, 3 tablespoons of Heinz tomato ketchup, salt, pepper, and dried basil to taste.
- 7
Add the vegetables and boiled gnocchi, toss them evenly in the sauce, and it's done.
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