Ingredients:
- 1/2 cup Tofutti Better Than Cream Cheese vegan cream cheese
- 1 cup prepared mashed potatoes, cold
- 1 carrot, grated
- 1 shallot, grated
- 4 ounces of egg whites
- 1/4 tsp nutmeg
- 1/4tsp allspice
- 1/2 tsp salt
- 1/8 tsp pepper
- dash hot sauce
- 1 cup flour, more if needed
- 3 tbsp margarine, melted
- fresh grated parmesan
Preparation:
Combine Tofutti Cream Cheese, mashed potatoes, carrot, shallot, eggwhites, spices and hot sauce in a large bowl; mix thoroughly.Work in flour, starting with 1 cup until a soft dough is formed.
Heat over to 325 degrees.
Bring a large pot of salted water to a boil.
Roll dough into long ropes; cut into 1 1/2 inch long pieces. (If dough is too sticky, place in a large pastry bag, pipe out 1 1/2 inch long pieces into the boiling water.) Cook pieces 5 at a time, in the boiling water until they float to the top but no longer than 5 minutes. Drain well in a colander or on paper toweling; place on a well-margarined, heatproof serving dish.
Drizzle melted margarine over gnocchi. Place in oven until warmed through, 15 to 20 minutes. Sprinkle with Parmesan cheese.
