Marry Me Crispy Tofu With Gnocchi (Printable version)
Golden tofu and tender gnocchi swim in a luscious sun-dried tomato cream sauce.
# 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 or plant-based alternative
16 - ¼ cup grated Parmesan cheese or vegan alternative
17 - Salt and pepper to taste
→ Garnish
18 - Fresh basil leaves
19 - Extra Parmesan cheese for serving
# How To:
01 - In a bowl, 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 8–10 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 2–3 minutes for fresh or 3–4 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 2–3 minutes until translucent. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes; cook for another 1–2 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 3–4 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.
# Expert Advice:
01 -
- You get restaurant-quality texture without spending hours at the stove
- The sauce comes together faster than you can set the table
02 -
- Crowding the pan while crisping tofu makes it steam instead of crunch, so work in batches if needed
- Reserve some pasta water in case your sauce needs thinning at the end
03 -
- Use a wide skillet so the tofu has room to crisp properly
- Let the sauce simmer gently so the cream does not separate