Marry Me Crispy Tofu Gnocchi (Printable)
Golden tofu meets tender gnocchi in a rich 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
16 - ¼ cup grated Parmesan cheese
17 - Salt and pepper to taste
→ Garnish
18 - Fresh basil leaves
19 - Extra Parmesan cheese for serving
# 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 (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 (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 (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 -
- Restaurant quality comfort food that comes together in under an hour
- The crispy tofu texture is absolutely next level when done right
- That sun-dried tomato cream sauce is the kind of thing you want to eat with a spoon
02 -
- Don't crowd the pan when cooking the tofu or itll steam instead of crisp
- The cornstarch coating needs to be completely dry before hitting the hot oil
- Reserve some pasta water in case the sauce gets too thick
03 -
- Press the tofu for at least 20 minutes and use a heavy weight for maximum water removal
- Let the pan get properly hot before adding the tofu to ensure immediate sizzling and sealing