Marry Me Crispy Tofu With Gnocchi (Printable)
Golden tofu and tender gnocchi in a velvety 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 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 Components
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 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 - Additional Parmesan cheese for serving
# How To Make It:
01 - Toss tofu cubes with cornstarch, salt, and pepper until evenly coated. Heat 2 tablespoons olive oil over medium-high heat in a large nonstick skillet. Add tofu and cook, turning occasionally, until golden and crispy on all sides, approximately 8–10 minutes. Remove and set aside on a plate.
02 - Bring a large pot of salted water to a rolling 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 thoroughly and set aside.
03 - In the same skillet used for tofu, heat 2 tablespoons olive oil over medium heat. Add minced garlic and diced onion, sautéing for 2–3 minutes until translucent and fragrant. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes; cook for an additional 1–2 minutes to bloom the spices.
04 - Pour vegetable broth into the skillet and simmer for 2 minutes to reduce slightly. 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 as needed.
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 leaves and extra Parmesan cheese.
# Tips from dashanddishes:
01 -
- The restaurant quality presentation will make everyone think you spent hours, when it really comes together in under an hour
- That crispy tofu texture paired with pillowy gnocchi is honestly the best of both worlds
02 -
- Don't crowd the pan when cooking tofu or it will steam instead of crisp work in batches if needed
- The sauce will continue thickening off the heat, so remove it slightly earlier than you think
03 -
- Use a splatter guard when cooking the tofu cornstarch tends to pop in hot oil
- Save a splash of gnocchi cooking water to thin the sauce if it gets too thick