Gnocchi with Paprika Sauce

Dice the tofu. Heat the canola oil in a non-stick frying pan on medium heat. Fry the tofu and gnocchi until golden brown. Set aside.

• 1 tsp Canola oil
• 3.5 oz Tofu
• 10.6 oz Gnocchi, precooked

Add the ingredients listed below into a high sided container.

• ¾ cup Vegetable broth
• 2 tsp Cornstarch
• ½ tsp Crushed pepper
• Salt
• Black pepper

Finely chop the shallot, garlic, and basil and drain the peppers. Add the peppers into the high sided container. Set the basil aside.

• ½ Shallot (~ 0.5 oz)
• ½ Garlic clove (~ 0.1 oz)
• 8 leaves of Basil, fresh (~ 0.1 oz)
• 3.2 oz Peppers, roasted, jar

Heat the olive oil in a non-stick frying pan over medium heat. Sauté the shallots and garlic until the shallots turn translucent and add into the high sided container. Blend with an immersion blender until smooth.

• 1 tsp Olive oil

Add the sauce to the pan and bring to a boil. Turn the heat to medium and let simmer until creamy.

Season with salt and pepper. Turn off the heat, add the gnocchi and tofu to the pan and warm with the residual heat. Serve and top with the basil.

• Salt
• Black pepper

Enjoy your meal!