An easy and healthy gnocchi skillet served with crispy basil tofu, juicy tomatoes, some broccoli, and an incredibly creamy cream cheese pesto sauce. Check out the recipe note sections for tips on how to substitute the tofu.
Put the tofu block between two layers of kitchen roll and carefully squeeze the liquid. Then cut it into 1 cm cubes. Add the oil to a non-stick frying pan and fry the tofu over medium to medium-high heat for about 5 minutes.
Broccoli
Meanwhile, wash the broccoli and cut in into small florets. Add it to the second pan along with three tablespoons of water and steam cook it with the lid on for about 4 to 5 minutes over medium heat.
Meanwhile, add the gnocchi to the tofu and sauté over medium heat, stirring occasionally. Also wash the tomatoes and cut them in half.
Vegetable-Pesto-Sauce
Once the broccoli has a juicy green color and is firm to the bite, remove the lid and add the tomatoes. If necessary add one or two more tablespoons of water. Sauté for about 3 to 4 minutes until there’s some tomato juice in the pan.
Reduce the heat to low, add the cream cheese and pesto, give it a stir. Then add the tofu and gnocchi, mix well and season with salt, pepper and a squeeze of lemon juice (optional).
Serve it with fresh basil leaves and some parmesan cheese if desired.
Notizen
*If you can’t find any kind of basil or pesto tofu, you can use regular extra firm tofu instead. If tofu isn't your thing, you can also serve your gnocchi skillet with salmon or another protein source of your choice. You can either cut the salmon into cubes and sauté them separately in a small pan, or cook it in the oven for 15 minutes and then break it up into small pieces.Nutritional values per serving: