Make the Gnocchi

1. Press the tofu:

   • Drain the tofu and place it between paper towels on a plate or baking dish.

   • Set another plate or dish on top and weigh it down with something heavy (like a pot or books).

   • Let it sit for 20–30 minutes to press out excess water.

2. Blend the dough:

   • Crumble the pressed tofu into a food processor. Blend for 10–20 seconds until broken down.

   • Add the flour and salt. Pulse until a slightly sticky dough forms.

   • If it’s too sticky, add 1–2 tablespoons more flour and pulse again.

3. Rest the dough:

   • Transfer the dough to a lightly floured surface and knead just until combined.

   • Wrap tightly and let rest for 20–30 minutes.

4. Shape the gnocchi:

   • Divide the dough into 4 equal portions, keeping 3 covered while you work.

   • Roll one portion into a rope about 1 inch thick and 12–16 inches long.

   • Cut into small pieces, about ¾–1 inch each.

   • Shape with a gnocchi board or fork if desired.

   • Place finished gnocchi on a floured baking sheet. Repeat with remaining dough.

5. Cook the gnocchi:

   • Bring a large pot of salted water to a boil.

   • Drop gnocchi in and cook until they float to the top (about 2–3 minutes).

   • Remove with a slotted spoon.

Make the Sauce

1. Cook the squash:

   • Roast, steam, or microwave until very soft. For best flavor, roast cubes at 400°F for 20–25 minutes with a light spray of oil.

2. Sauté garlic (optional):

   • In a small nonstick pan, sauté the garlic in ½ tsp olive oil or a splash of broth until fragrant, 1–2 minutes.

3. Blend the sauce:

   • In a blender or food processor, combine the cooked squash, garlic, almond milk or broth, nutritional yeast (if using), salt, pepper, and paprika.

   • Blend until smooth and creamy. Add more liquid if needed for a thinner sauce.

4. Finish:

   • Pour sauce into a saucepan and warm over low heat.

   • Add cooked gnocchi and toss until coated.