Tofu gnocchi with blistered tomatoes and lemon and basil pesto is unlike any gnocchi you’ve created before, made easy with silken tofu. Forget everything you know about making gnocchi!
How? Unlike traditional potato gnocchi, there’s no need to pre-cook anything. Instead, all you do is throw the raw ingredients together in a bowl, mash it up, roll it out, chop them up, and you’ll have these soft little pillows of delicious and healthy goodness, ready in no time.
To make this dish super drool-worthy, serve this dish with some fresh balsamic blistered tomatoes and lemon and basil pesto. You’ll have this whole restaurant quality meal ready in just 30 minutes!
Can I get a hell yeah?
Tofu Gnocchi with Blistered Tomatoes & Pesto
- 300 g soft silken tofu
- 1 cup plain flour plus more for dusting
- 1 tsp tapioca starch or arrowroot starch, or cornflour (corn starch)
- ½ tsp salt
- ½ cup nutritional yeast
- 1 pinch white pepper
- 200 g baby tomatoes (e.g. baby Roma or cherry tomatoes)
- 1 Tbsp balsamic vinegar
- ½ Tbsp olive oil
- 1 pinch salt
- 1 pinc cracked black pepper
- 3 Tbsp five minute lemon and basil pesto
- 3 tsp toasted pine nuts
- Fill a large pot with water and bring to the boil on the stove. Preheat the oven to 180°C (356°F).
Roast the tomatoes while preparing the gnocchi: Add all the blistered tomato ingredients into a small baking dish and toss to coat them in the marinade. Bake until starting to blister (about 15 minutes), mixing the ingredients halfway through to make sure the sauce covers the tomatoes. Remove from the oven and set aside until ready to serve.
Add all gnocchi ingredients to a large bowl. Mash the tofu into the dry ingredients with a fork. Dust your hands with some flour and then use your hands to combine and press it all together to form a dough.
The consistency should be very soft and a bit sticky (the softer the dough, the fluffier the gnocchi will be). Add some extra flour if you need to firm the mixture back up.
The dough ingredients only need to be combined; if it's kneaded too much, then the gnocchi will become quite dense.
On a surface lightly dusted with flour, form the dough into a disc shape about 15cm (6") in diameter. Cut the disc into 8 wedges (make sure you dust the blade of the knife with flour to prevent sticking). Roll each wedge into a long log shape, about 1.5cm (⅗") thick, and then cut it into 3cm (1⅕") lengths.
- Make the lemon and basil pesto.
Add a generous pinch of salt into the pot of boiling water. Drop in the gnocchi, and once it's all added, stir the water once to prevent sticking. Wait until the gnocchi rises to the surface of the water (about 3 minutes). As each gnocchi starts rising to the top, remove it with a slotted spoon.
- Drain any excess water from the gnocchi, then mix it with the pesto. Spoon the gnocchi onto serving plates and top with the blistered tomatoes and pine nuts. If there's any marinade left over from the roasted tomatoes, drizzle it over the top of the gnocchi.
- It's best eaten immediately as the gnocchi will become firmer with time.
- Serving the gnocchi with pesto and blistered tomatoes is optional. You can plate up these fluffy pillows of amazingness with your favourite pasta sauces!
- You can find nutritional yeast at your local health food store.
- Nutritional yeast is not the same as dry yeast used in baking.
- You can prepare the gnocchi ahead of time. Follow steps 3 and 4 of the recipe, except leave the dough in the log shape without cutting it into small pieces. Wrap each log separately in cling wrap and store them in an airtight container in the fridge for up to 2 days.
Please read the Silvobeat nutritional facts disclaimer.