Forget everything you know about making gnocchi. It’s not hard! Well, not when you make silken tofu gnocchi!
Unlike traditional potato gnocchi, there’s no need to pre-cook anything for tofu gnocchi. 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 tofu gnocchi ready in no time.
To make this dish super drool-worthy, serve tofu gnocchi with the 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?
How to make the tofu gnocchi
The gnocchi ingredients
Step 2: Roast the tomatoes
Step 3: Add the gnocchi ingredients to a large bowl
Step 4: Mash the gnocchi ingredients with a fork
Step 5: Combine and press the mixture together to form a dough
Step 6: Form the dough into a disc shape, then cut it into 8 wedges
Step 7: Roll each wedge into a long log shape
Step 8: Cut up the log
Raw, homemade tofu gnocchi
Tofu Gnocchi with Blistered Tomatoes, and Lemon and Basil Pesto
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- 300 g 10⅗ oz tempeh, sliced into ½ cm (⅕") slices
- 120 g 4⅕ oz green string beans ends trimmed
- ¼ cup macadamia nuts toasted and crushed into small pieces
- 120 mL 4 fl oz freshly squeezed orange juice (approximately 1 orange)
- 3 Tbsp tamari or substitute with soy sauce
- 1 Tbsp tomato paste
- 1 Tbsp maple syrup
- 1 Tbsp rice wine vinegar
- 1 tsp smoked paprika
- 1 garlic clove minced
- 1/3 cup fresh basil firmly packed, with stems
- 1 Tbsp olive oil
- 1 Tbsp pine nuts
- 1 tsp fresh lemon juice
- 1/2 small clove garlic minced
- 1 tsp nutritional yeast (optional)
- pinch salt
- pinch cracked pepper
- In a small bowl, whisk together all the marinade ingredients. Reserve ¼ cup of the marinade for later. Drizzle the rest of the marinade over the tempeh to evenly coat, and leave to marinate for a minimum of 30 minutes. Flip after 15 minutes to keep moist.
- Preheat oven to 180°C (356°F).
- Steam the beans for 5-7 minutes, until cooked but still a little crispy. Be sure not to overcook them as some crispness will add texture to the dish. Once steamed, cool under running cold water or in an ice bath to prevent them from cooking further.
- Arrange the tempeh in a single layer on a large baking tray lined with baking paper. Drizzle over any marinade left in the dish that was used to marinate it. Using a pastry brush, brush the tempeh to coat evenly with the sauce.
- Bake the tempeh for 10 minutes, then flip, and use half of the reserved marinade to brush over the tempeh. Bake for a further 5 minutes.
Make the pesto: Add all ingredients to a food processor and blend until well combined, but not completely smooth (leave a few small chunks for some texture). You may need to scrape down the sides of the processor halfway through processing to ensure everything gets blended.
- Slice the beans into ½ cm (⅕") slices, then mix with the pesto to create the salsa.
Arrange the tempeh on a serving plate and brush the remaining marinade on top. Cover with the bean salsa and sprinkle over the crushed macadamias.
- For an extra smoky flavour, try adding 2 tsp liquid smoke to the BBQ marinade.