Marry Me Crispy Tofu With Gnocchi (Printable)

Golden tofu and tender gnocchi swim in a rich sun-dried tomato cream sauce

# What You'll 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

# How-To 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 for 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 for 2–4 minutes depending on freshness. 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 for 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 Tips:

01 -
  • The crispy tofu texture rivals anything you would find at a restaurant
  • Ready in under an hour but tastes like you spent all day cooking
  • The creamy sauce ties everything together into pure comfort food
02 -
  • Press your tofu for at least 15 minutes to achieve maximum crispiness
  • Do not overcrowd the pan when cooking tofu or it will steam instead of crisp
  • The sauce continues to thicken as it stands off the heat
03 -
  • Use a large skillet so everything has room to crisp properly
  • Season each component as you go for layers of flavor

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