Equipment
- stove
Ingredients
Tofu Gnocchi Ingredients
- 16 oz extra firm tofu
- ¾ - 1 cup gluten free all purpose flour
- 2 tbsp nutritional yeast
- ¾ tsp sea salt
- ¼ cup fresh basil or parsley, finely chopped
Creamy Tomato Sauce Ingredients
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 3 tbsp balsamic vinegar
- 16 oz cherry tomatoes
- ½ cup coconut cream, or cashew cream*
- 2 tbsp nutritional yeast
- salt and pepper, to taste
Method
- Remove tofu from container and drain excess water - no need to press. Use your hands to crumble and mash the tofu into a bowl. Add 3/4 cup of the flour, nutritional yeast and sea salt and use your hands to knead for about 3-5 minutes until a ball of dough is formed, adding additional flour if the dough feels too sticky.
- Transfer the ball of dough to a floured surface and cut into 4 sections. Use your hands to roll out each section into a 1" thick log and cut into 1" pieces. Optional to use a fork or gnocchi press to roll the gnocchi and add a design on each piece.
- Bring a large pot of generously salted water to a boil and working in batches, add the gnocchi to the water and boil for 2-3 minutes until it floats to the surface. Use a strainer or slotted spoon to remove the gnocchi and transfer to a paper towel or cutting board.
- Meanwhile, heat a skillet over medium heat and add a splash of water or cooking oil to coat. Add in the garlic and sauté for 30 seconds until fragrant. Add in the tomato paste and balsamic, stirring for about 60 seconds to caramelize.
- Add the tomatoes and reduce heat to medium low, adding a splash of water if the skillet seems too dry. Cover and cook for about 3 minutes until tomatoes have blistered. Use the back of a wooden spoon to smash. Pour in the coconut cream and nutritional yeast, and bring to a gentle simmer, cooking for 5-7 minutes until thickened and saucy. Season with salt and pepper to taste.
- Transfer the gnocchi to the skillet of sauce and stir to heat through and coat. Serve hot topped with fresh basil or parsley.
Notes
*Use coconut cream from a can of full fat coconut milk, scooping out the solid part at the top. Alternatively, you can use cashew cream. Prepare the cashew cream by blending 1/2 cup raw cashews with 1/4 cup water in a high speed blender.
Nutrition
Serving 1servingCalories 332kcalCarbohydrates 38gProtein 18gFat 14gSaturated Fat 10gPolyunsaturated Fat 2gMonounsaturated Fat 1gSodium 588mgPotassium 780mgFiber 7gSugar 8gVitamin A 756IUVitamin C 30mgCalcium 85mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
2 Responses
I now make this regularly. It’s delicious and so quick and easy! I find putting the tofu in either the food processor or vitamix (instead of crumbling by hand) gives a better texture. It also speeds up the prep.
It’s almost too easy right?! I love recipes like this and I am so glad that you enjoyed it!! Love the food processor hack! Thanks for taking the time to share your experience with this recipe and rating it!