Roasted Cauliflower Gnocchi with Crispy Kale & Tofu

This dish is surprisingly easy with minimal ingredients, and the perfect thing to throw together on a busy weeknight. I use Trader Joe's cauliflower gnocchi, but that can be subbed out with any gnocchi of your choice. I always used to either boil gnocchi (making it super squishy) or pan fry it (it always stuck to the pan and never cooked evenly), but have found that baking it in the oven is the way to go - the gnocchi is perfectly crisp on the outside and soft and pillowy on the inside.

Roasted Cauliflower Gnocchi with Crispy Kale & Tofu

Makes 2 large main dish servings or 4 small side dish servings

Ingredients:

• 1 bag Trader Joe's cauliflower gnocchi (or gnocchi of choice) 
• 14 ounces drained and pressed extra firm tofu
• 3 large handfuls chopped and destemmed kale
• 4 cloves fresh garlic, minced
• Pepita seeds, pistachios and/or goat cheese for topping, if desired

Instructions:

1. Preheat oven to 400͒F. Drain and press tofu by wrapping with a kitchen towel or paper towels and placing something heavy on it (like a pan or heavy cook book) for 15 minutes. This will remove extra moisture and will ensure the tofu will be crispy.
2. Cube tofu. Line on a slightly oiled baking sheet and season with salt, pepper and garlic powder.
3. On a separate baking sheet lined with parchment paper, line cauliflower gnocchi in a single layer.
4. Bake both tofu and gnocchi for 25-30 minutes, flipping halfway through, or until both are crispy and golden brown.
5. While gnocchi and tofu are baking, heat 1 tablespoon extra virgin olive oil in a large pan.
6. Saute minced garlic for 2 minutes or until fragrant.  Add kale and saute about 10 minutes or until tender and bright green (kale is pretty hearty so it will retain its shape, unlike other greens like spinach). Season with salt and pepper to taste and remove from heat.
7. In a large bowl, mix kale, tofu and gnocchi. (Additional option: If you have a cast iron skillet, I highly recommend mixing and baking all finished ingredients together for a couple more minutes - everything will get that extra perfect level of crispiness)
8. Drizzle with 1-2 teaspoons of extra virgin olive oil and toss to coat. Season with salt and pepper to taste.
9. Divide mixture equally in bowls. Sprinkle with toppings of choice: pepita seeds, pistachios, goat cheese, a drizzle of balsamic glaze, etc. Enjoy!