Marry Me Crispy Tofu Gnocchi (Printable version)
Golden tofu cubes and tender gnocchi swim in a rich, sun-dried tomato cream sauce.
# What you need:
→ Tofu Preparation
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp salt
04 - ½ tsp black pepper
05 - 2 tbsp olive oil
→ Gnocchi
06 - 1.1 lb potato gnocchi, fresh or shelf-stable
→ Sauce Components
07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 small yellow onion, finely diced
10 - ½ cup sun-dried tomatoes in oil, drained and sliced
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - ½ tsp red pepper flakes
14 - 1 cup vegetable broth
15 - ¾ cup heavy cream or plant-based alternative
16 - ¼ cup grated Parmesan cheese or vegan alternative
17 - Salt and freshly ground black pepper to taste
→ Garnish
18 - Fresh basil leaves
19 - Additional Parmesan cheese for serving
# How to make it:
01 - Toss tofu cubes with cornstarch, salt, and pepper until thoroughly coated. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add coated tofu and cook, turning occasionally, until golden brown and crispy on all sides, approximately 8 to 10 minutes. Transfer to a plate and reserve.
02 - Bring a large pot of salted water to a rolling boil. Add gnocchi and cook according to package directions until they float to the surface, about 2 to 3 minutes for fresh or 3 to 4 minutes for shelf-stable. Drain thoroughly and set aside.
03 - In the same skillet used for tofu, heat 2 tbsp olive oil over medium heat. Add minced garlic and diced onion, sautéing for 2 to 3 minutes until translucent and fragrant. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes. Continue cooking for 1 to 2 minutes to meld flavors.
04 - Pour in vegetable broth and simmer for 2 minutes to reduce slightly. Lower heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until sauce thickens and coats the back of a spoon, about 3 to 4 minutes. Season with salt and pepper to taste.
05 - Add cooked gnocchi and crispy tofu to the creamy sauce. Toss gently to coat evenly and heat through for 2 minutes. Serve immediately, garnished with fresh basil leaves and additional Parmesan cheese.
# Expert tips:
01 -
- The tofu gets impossibly crispy while staying tender inside
- The sun-dried tomato sauce makes everything feel restaurant-quality
02 -
- Dont overcrowd the pan when frying tofu or it will steam instead of crisp
- The sauce continues thickening off heat, so dont over-reduce it
03 -
- Use gluten-free gnocchi to make this completely GF
- The sauce can be made ahead and reheated with freshly cooked gnocchi