Marry Me Crispy Tofu With Gnocchi (Printer-friendly)
Golden tofu cubes and tender gnocchi swim in a rich, herb-infused sun-dried tomato cream sauce.
# What You’ll Need:
→ Tofu
01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons cornstarch
03 - ½ teaspoon salt
04 - ½ teaspoon black pepper
05 - 2 tablespoons olive oil
→ Gnocchi
06 - 1.1 lb potato gnocchi (fresh or shelf-stable)
→ Sauce
07 - 2 tablespoons 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 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - ½ teaspoon red pepper flakes
14 - 1 cup vegetable broth
15 - ¾ cup heavy cream
16 - ¼ cup grated Parmesan cheese
17 - Salt and pepper to taste
→ Garnish
18 - Fresh basil leaves
19 - Extra Parmesan cheese
# How to Make It:
01 - Toss tofu cubes with cornstarch, salt, and pepper until evenly coated. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crispy on all sides, about 8–10 minutes. Remove and set aside.
02 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions until they float to the surface, about 2–3 minutes for fresh or 3–4 minutes for shelf-stable. Drain and set aside.
03 - In the same skillet, heat 2 tablespoons olive oil over medium heat. Add garlic and onion; sauté for 2–3 minutes until translucent. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes; cook for 1–2 minutes.
04 - Pour in vegetable broth and simmer for 2 minutes. Reduce heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until sauce thickens slightly, about 3–4 minutes. Season with salt and pepper to taste.
05 - Add cooked gnocchi and crispy tofu to the sauce. Toss gently to coat evenly and heat through for 2 minutes. Serve immediately, garnished with fresh basil and extra Parmesan cheese.
# Expert Tips:
01 -
- The contrast between golden crispy tofu and tender gnocchi is honestly addictive
- It comes together in under an hour but tastes like something from a fancy Italian restaurant
- The sauce is velvety rich yet bright enough from sun-dried tomatoes that you never feel weighed down
02 -
- Do not crowd the pan when cooking the tofu or it will steam instead of crisp
- The sauce continues thickening off the heat so pull it a minute before it looks perfect
03 -
- Press your tofu while you prep everything else to save time
- Keep the gnocchi moving in the boiling water so they do not stick together