Gnocchi with smoked tofu and pesto

Ingredients for 4 servings:

• 1 kg gnocchi from the refrigerated section
• Oil for frying
• 250 g smoked tofu
• 50 g pine nuts
• 200 g cherry tomatoes
• 70 g dried tomatoes
• 1 onion(s)
• 1 clove(s) garlic
• 3 tbsp soy sauce
• 50 ml water
• 1 tbsp oil
• 1 tsp sugar
• 1 tbsp tomato paste
• 12 tbsp pesto, red (tomato pesto)
• e.g. arugula
• e.g. basil
• e.g. Parmesan

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

vegetarian

Tomato pesto – either use store-bought or prepare fresh according to the following recipe: https://www.chefkoch.de/rezepte/1831411296897218/Tomatenpesto.html Cut the tofu into small cubes and place in a bowl. Then add the soy sauce diluted with a little water and mix the tofu with the sauce. Finely chop the onion and garlic clove and add it to the tomato paste, sugar, and oil, and mix everything together. Let it sit for at least 5 minutes. During this time, toast the pine nuts in a pan without oil until lightly browned. Then transfer the pine nuts to a separate bowl and fry the marinated smoked tofu in the hot pan for 5 minutes. Finally, set aside. Fry the gnocchi in a little oil in the pan for about 5-6 minutes until lightly golden brown. In the meantime, quarter the cherry tomatoes, wash the arugula, and tear some basil. Briefly mix the cherry tomatoes, sun-dried tomatoes, pine nuts, and tofu with the gnocchi in the pan. Season with salt and pepper. Serve everything on plates and add some pesto, arugula, and basil to each plate. A little shaved Parmesan cheese is also a good topping.