Marry Me Crispy Tofu Gnocchi (Printable)
Golden tofu and tender gnocchi in a luscious sun-dried tomato cream sauce
# What You’ll 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
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 Prepare:
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 8–10 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 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 heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until 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 -
- The way crispy tofu soaks up that creamy sun-dried tomato sauce is pure magic
- Its one of those rare plant-based dishes that makes even skeptics ask for seconds
- You get restaurant-quality results in under an hour with pantry staples
02 -
- Press your tofu thoroughly or it will steam instead of crisp up in the pan
- Dont overcrowd the skillet when cooking tofu or it will turn out soggy
- The sauce thickens quickly once the cream goes in, so keep stirring gently
03 -
- Cut your tofu into uniform cubes so they all cook at the same rate
- Save some of the sun-dried tomato oil for drizzling over the finished dish