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–+ servings
a photo of a pan of High Protein Tofu Gnocchi in tomato sauce

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!
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