This recipes is probably one of the best ways to use tofu. It takes just a few ingredients and a few steps to create these crispy little nuggets. I love that they have a firm, crispy exterior and are soft inside. These gnocchi can be served with your favorite sauce, like a marinara or pesto or they’re great just with a sprinkle of Parmesan cheese and some fresh herbs. I rarely make gnocchi because I never make mashed potatoes, which is traditionally what you need to make the gnocchi dough. Tofu solves that problem because I almost always have some in the fridge AND I like the protein boost the tofu adds. Thank you chef and registered dietitian, Abbie Gellman, for this recipe!
Crispy Tofu Gnocchi
Ingredients
1 14 ounce block of extra firm or firm tofu, drained and lightly patted dry
1 cup all-purpose flour
1/2 teaspoon kosher salt
4 tablespoons olive oil, divided
4 tablespoons grated Parmesan cheese
Directions
- Bring a large pot of salted water to a boil.
- In a large mixing bowl, add the tofu and break it up into a crumble. Add the flour and salt. Knead until it forms a dough-like consistency.
- Divide the dough in half. On a lightly floured surface, roll one half of dough into a cylinder about 1 inch round. Cut into 1 inch pieces. Repeat with other half of dough.
- Add the tofu gnocchi to boiling water and cook until each piece floats to the surface. Using a slotted spoon or spider, remove gnocchi from water and place on a baking sheet lined with a clean dish towel or paper towels.
- Heat a large, non-stick skillet over medium heat. Add 2 tablespoons of olive oil or spray with cooking spray. Place half the gnocchi in the skillet, browning on one side, flip and brown on the other side, about 2-3 minutes per side. Remove from skillet and repeat with remaining gnocchi.
- Top with grated Parmesan cheese, salt and pepper.
Serve with marinara, pesto or just sprinkled with freshly chopped herbs.
Recipe from Chef Abbie Gellman, RDN
judymatusky.com