Capacity-Building Projects


YIELD: 2 large servings

1 cuptofu
1 cupparmesan cheese, grated
1/4 cupall-purpose flour
1/2 tspkosher salt
1/8 tsppepper, ground
  1. In a medium-sized mixing bowl, mix the tofu, parmesan, flour, salt, and pepper until well combined.
  2. Using a small scoop, portion the mixture into 8 g round balls.
  3. Place each gnudi ball onto a parchment-lined baking sheet, cover, and refrigerate for at least 20 minutes.
  4. Bring a medium pot with salted water to a boil.
  5. Drop the gnudi in the water in batches and cook for 3 minutes. Remove the gnudi from the water and place them on a wire rack.
  6. In a medium-sized, non-stick frying pan over medium-high heat, melt 1-2 tbsp of salted butter. Once the butter is melted and starting to foam, add the drained gnudi. Sauté in butter until all sides of the gnudi are starting to brown, about 4-5 minutes.

Serve with your choice of sauce, freshly grated parmesan, and freshly chopped parsley.

Note: To add another layer to this dish, toss with sautéed asparagus, crispy bacon or pancetta, garlic and chilli flakes, and garnish with fresh squeezed lemon juice and finely grated lemon zest.