Marry Me Crispy Tofu Gnocchi (Print version)
Golden crispy tofu meets pillowy gnocchi 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 (optional)
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
# Directions:
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, 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 -
- The way the cornstarch coating transforms plain tofu into golden, crunchy cubes that somehow stay tender inside
- That restaurant-worthy sauce comes together in minutes but tastes like it simmered all day
02 -
- Dont crowd the pan when cooking the tofu or it will steam instead of crisp, so work in batches if needed
- The sauce continues to thicken as it sits, so dont let it reduce too much on the stove
03 -
- Use a wide skillet rather than a deep one to help the tofu crisp up evenly
- Salt your gnocchi water generously, it's your only chance to season the pasta itself