High Protein Tofu Gnocchi
We’ve always found traditional gnocchi chewy and stodgy so we never really liked it, here we create a lighter, protein-packed version made with tofu and chickpea flour and fry it to get a crispy exterior and served with a spicy tomato sauce, this dish contains approximately 39g of protein per serving.
Takes 30 minutes
Serves 2
Ingredients
For the Gnocchi:
- 250 g firm tofu about 1 cup, drained but not pressed
- 150 g chickpea flour about 1 cup, plus 50g or about ⅓ cup for dusting
- 1 tsp garlic powder or 1 clove of garlic, peeled and finely diced
- 1 tbsp olive oil about 15 ml or 1 tablespoon
- Pinch of salt
For the Tomato Sauce:
- 3 tbsp olive oil about 45 ml or 3 tablespoons
- 3 cloves of garlic minced
- 1 red chilli finely chopped
- 400 g tin of chopped tomatoes about 1 ½ cups
- 1 tbsp maple syrup about 15 ml or 1 tablespoon
- 1 tsp salt
- Black pepper to taste
Instructions
Prepare the tofu dough:
- Drain 250g firm tofu and blend until it forms a smooth paste. Transfer to a mixing bowl and add 150g chickpea flour, 1 tsp garlic powder (or 1 clove of garlic, finely diced), 1 tbsp olive oil, and a pinch of salt. Mix thoroughly and knead gently on a lightly floured surface until it forms a solid dough ball. Add extra flour as needed to prevent sticking.
Shape the gnocchi:
- Divide the dough into 8 balls. Roll each ball into a thin rope approximately 2.5cm in diameter. Cut the ropes into small bite-sized pieces.
Boil the gnocchi:
- Fill a saucepan with freshly boiled water and add 1 tbsp of salt. Bring the water to a boil and add the gnocchi. Cook until the gnocchi floats to the surface (approximately 1 minute). Remove with a slotted spoon and set aside.
Fry the gnocchi:
- Heat a frying pan over high heat and add 1 tbsp (15ml) olive oil. Once hot, add the gnocchi and fry for 8-10 minutes, turning frequently to ensure they cook evenly. Continue until the gnocchi are lightly golden on all sides with a slightly crispy exterior
Make the tomato sauce:
- Peel and dice 3 cloves of garlic and finely dice 1 red chilli. Heat a saucepan over medium heat and add 3 tbsp (45ml) olive oil. Once hot, sauté the garlic and chilli for 2 minutes until the garlic turns golden. Add 1 x 400g tin of chopped tomatoes, 1 tbsp (15ml) maple syrup, 1 tsp salt, and a pinch of black pepper. Cook for 5 minutes, then remove from the heat. Taste and adjust seasoning if needed.
Serve:
- Divide the tomato sauce between two bowls. Top with the crispy gnocchi and garnish with fresh basil or your preferred green. Enjoy!
I was very excited to try this. Measured carefully, but unfortunately, the dough was too dry to roll. I added touches of water to get it to hold together a bit. Tried frying the pieces and the results were dense, dry and gritty. Tried adding more touches of water and even though I still couldn’t really roll it, the resulting pieces dissolved in the hot water. Any suggestions?
Thanks so much for giving it a try and for the detailed feedback! 🙏 It sounds like the dough might’ve needed a bit more moisture from the start. Tofu brands and flour types can vary a lot in absorbency. We’d suggest starting with a slightly softer dough and adjusting as needed. Really appreciate you taking the time to share your experience💚