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Crispy Garlic Gnocchi with Roasted Tofu and Creamy Garlic Sauce
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Crispy Garlic Gnocchi with Roasted Tofu and Creamy Garlic Sauce

35 minServes 3Nutri-Score C€€
from @jorisdekock7 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • gnocchi (shelf-stable, drained)Grains500 g
  • firm tofu (pressed and crumbled)Fresh400 g
  • soy sauce (for coating the tofu)Pantry30 ml
  • tomato pastePantry30 g
  • smoked paprikaSpices4 g
  • ground cuminSpices2 g
  • olive oilPantry30 ml
  • onion (finely chopped)Produce1 piece
  • garlic (minced)Produce6 pieces
  • sun-dried tomatoes (sliced)Pantry60 g
  • plant-based creamDairy250 ml
  • nutritional yeastPantry15 g
  • dried herbsSpices3 g
  • lemon zest (zested)Produce1 piece
  • fresh parsley (chopped)Produce15 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

542kcal

Carbs
68 g
Proteins
21 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Air fryer
  • Oven
  • Baking tray
  • Frying pan
  • Mixing bowl

step by step

Method

  1. Coat and roast the tofu

    • Crumble the tofu into a bowl and coat it with the soy sauce, tomato paste and spices.
    • Spread it on a baking tray and bake at 220 °C until deep golden and caramelised.
    Step 1

  2. Air-fry the gnocchi

    • Air-fry the gnocchi at 200 °C, shaking the basket halfway through.
    • Cook until golden and shatteringly crisp.
    Step 2

  3. Build the garlic cream sauce

    • Sweat the onion in the oil until soft.
    • Add the garlic and sun-dried tomatoes and cook until really fragrant.
    • Pour in the plant cream, then stir in the nutritional yeast and dried herbs until smooth and rich.
    Step 3

  4. Combine and finish

    • Add the crispy gnocchi and roasted tofu to the sauce and toss until every piece is coated.
    • Finish with lemon zest, fresh parsley and black pepper and serve.
    Step 4
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