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 minutesminutes
Serves 2
Ingredients
For the Gnocchi:
250gfirm tofuabout 1 cup, drained but not pressed
150gchickpea flourabout 1 cup, plus 50g or about ⅓ cup for dusting
1tspgarlic powderor 1 clove of garlic, peeled and finely diced
1tbspolive oilabout 15 ml or 1 tablespoon
Pinchof salt
For the Tomato Sauce:
3tbspolive oilabout 45 ml or 3 tablespoons
3clovesof garlicminced
1red chillifinely chopped
400gtin of chopped tomatoesabout 1 ½ cups
1tbspmaple syrupabout 15 ml or 1 tablespoon
1tspsalt
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!
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