Marry Me Crispy Tofu Gnocchi (Printable)
Golden crispy tofu meets pillowy gnocchi in a rich, creamy sun-dried tomato sauce. This restaurant-worthy Italian-inspired dish comes together in just 45 minutes.
# What You Need:
→ Tofu
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
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
16 - ¼ cup grated Parmesan cheese
17 - Salt and pepper, to taste
→ Garnish
18 - Fresh basil leaves
19 - Extra Parmesan cheese, for serving
# How-To Steps:
01 - Toss tofu cubes with cornstarch, salt, and pepper until evenly coated. Heat 2 tbsp olive oil over medium-high heat in a large nonstick skillet. Add tofu and cook, turning occasionally, until golden and crispy on all sides, about 8 to 10 minutes. Remove and set aside on a plate.
02 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface, about 2 to 3 minutes for fresh or 3 to 4 minutes for shelf-stable. Drain and set aside.
03 - In the same skillet used for the tofu, heat 2 tbsp olive oil over medium heat. Add minced garlic and diced onion. Sauté for 2 to 3 minutes until translucent. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes. Cook for another 1 to 2 minutes.
04 - Pour in vegetable broth and simmer for 2 minutes. Lower the heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until the sauce thickens slightly, about 3 to 4 minutes. Taste and adjust seasoning with salt and pepper.
05 - Add cooked gnocchi and crispy tofu to the sauce. Toss gently to coat everything evenly and heat through for 2 minutes. Serve immediately, garnished with fresh basil and extra Parmesan cheese.
# Helpful Tips:
01 -
- The way crispy tofu pairs with pillowy gnocchi feels like a restaurant meal but comes together in under an hour
- That sun-dried tomato cream sauce creates the kind of rich, velvety coating that makes everyone scrape their plates clean
02 -
- Crowding the pan when crisping tofu will make it steam instead of sear, so work in batches if your skillet is small
- Adding cream to a boiling sauce can cause it to separate, so always reduce the heat first before stirring it in
03 -
- Use the oil from the sun-dried tomatoes to start your sauce instead of plain olive oil for an extra layer of flavor
- If you want it extra spicy, add the red pepper flakes with the garlic so they have time to infuse the oil