Beetroot Tofu Gnocchi

Blend the pressed tofu together with beetroot puree until smooth.

Transfer the blended tofu‑beet mixture to a mixing bowl.

Gradually add flour to the tofu‑beet mixture, kneading until a soft, non‑sticky dough forms.

Divide the dough into four equal portions, roll each portion into a rope about 1 cm thick, and cut the rope into small pill‑shaped gnocchi.

Bring a pot of salted water to a boil, add the gnocchi and cook until they float to the surface, about 2–3 minutes; drain and set aside.

Heat olive oil in a pan over medium heat, add the diced courgette and sauté until tender, about 5 minutes.

Stir in the tomato sauce, season with salt and pepper, and simmer for 5 minutes.

Toss the cooked gnocchi in the courgette‑tomato sauce until evenly coated.

Serve the gnocchi topped with toasted pumpkin seeds for added crunch.