Gnocchi
2 cups ricotta cheese or plant based almond or cashew "ricotta"
2 t. matcha green tea powder
2 eggs lightly beaten or egg substitute
fine sea salt to taste
freshly ground black pepper to taste
2 cups flour
Sauce
2 T olive oil
2 garlic cloves minced
2 c. baby spinach or baby arugula
1 c. cherry tomatoes halved
1/2 c. Parmesan Cheese or 1/4 c. Nutritional yeast
freshly ground black pepper to taste
fine sea salt to taste
For gnocchi: in a large bowl add and stir together ricotta, matcha, eggs, salt and pepper until blended. Add flour and stir until dough forms a large ball. This may be done in a food processor. Transfer dough to a floured surface and knead lightly adding more flour if too sticky.
Divide dough into several pieces and roll into cigar shapes about 1/3" wide and cut into segments of 1". Lightly press your knuckle or back of a fork into each segment to make slight indentations.
Fill a large pot with water and bring to boil over high heat. When it comes to a boil add 1 T. salt. Drop gnocchi into boiling water in small batches. Cook until they float to the surface, about 3 minutes. Use a slotted spoon to transfer gnocchi to colander.
For sauce: heat olive oil in large skillet or sauté pan over medium heat. Add garlic and cook 1 minute. Add spinach or arugula and stir until color just begins to brighten then add tomatoes. Stir to coat well with garlic and oil and then add gnocchi. Toss well and transfer to a serving platter. Garnish with parmesan cheese or nutritional yeast and salt and pepper if desired.
(For almond ricotta: 2 c blanched almonds, 2-3 t. nutritional yeast, 2 T. lemon juice, 1 dash garlic powder, 3/4-1 C. water, 2-3 T. fresh basil, oregano or parsley, 1/2-3/4 t. salt. Add all ingredients to a blender starting with 3/4 c. water and 1/2 t. salt. Add more water as needed. Process until smooth. Taste and adjust salt, lemon, nutritional yeast to taste. Use as you would ricotta in recipes. Makes 2 cups.)