6 servings
PREP TIME
15 minutes
COOKING TIME
10 minutes
TOTAL TIME
25 minutes
1 (12-ounce) package extra-firm tofu
½ teaspoon finely grated lemon zest
2 tablespoons unsalted butter, melted
2 tablespoons chopped fresh parsley
2 tablespoons heavy cream
kosher salt
2 egg yolks
1 whole egg
2 cups all-purpose flour
2 tablespoons olive oil
4 scallions, sliced diagonally
This dish is gnocchi without the potato. Tofu has the same binding ingredient as potatoes do, so you can shape it like gnocchi. Then to give it that crispy sear, cook it in the pan like a pot sticker. Tofu is great at absorbing flavors, so I’ve added a mix of seasonings to this recipe. But feel free to throw in your favorite pepper and herbs.
This great vegetarian option introduces the unsung hero black garlic. A traditionally Asian ingredient, black garlic has a beautiful inky color and a sweet date-like texture. You can now find black garlic online or at markets like Whole Foods.
In a food processor, pulse the tofu to a fine consistency. Add the lemon zest, melted butter, parsley, heavy cream, ½ teaspoon salt, the egg yolks, and the whole egg and pulse until well combined. Add the flour and blend together until a ball of dough is formed.
Lay the dough out on a lightly floured cutting board and shape small portions of the dough into long ropes. With a knife dipped in flour, cut ropes into ¾-inch pieces.
Bring a large pot of lightly salted water to a boil. Drop the dough into the simmering water and cook for 3 to 5 minutes, until the gnocchi have risen to the top; drain well.
Heat a large sauté pan over high heat and add the oil. When the oil begins to shimmer, add the gnocchi in a single layer and sauté until golden brown on all sides, about 8 minutes. Don’t stir too frequently; allow the tofu to lightly brown before moving in the pan.
Top with the crema and scallions and serve.
Makes 1 1/2 cups
1 cup heavy cream
½ cup whole milk
4 cloves black garlic
¼ cup (½ stick) unsalted butter, cubed
kosher salt and freshly ground black pepper
Combine the cream, milk, and black garlic in a small saucepan over medium heat. Bring to a simmer and cook until slightly reduced, about 10 minutes.
Blend the sauce with a stick immersion blender, adding butter cubes while blending until smooth. Season with salt and pepper to taste.