Step 1

Cook the gnocchi according to the packaging instructions, then drain them and reserve a cup of the water.

Step 2

Cut the tofu into tiny cubes. Heat the olive oil in a skillet and fry the tofu until crispy. Drizzle with tamari and remove from the heat once caramelized. Set aside.

Step 3

Heat the rest of the oil and sauté the shallots until soft. Sprinkle with salt and add garlic, then mix in miso paste, nutritional yeast, chickpea flour and black salt. Stir in the dairy-free cream and heat until the sauce thickens. Adjust the sauce texture by adding a little bit of the gnocchi water to your liking.

Step 4

Stir the cooked gnocchi into the sauce, then season to taste with pepper and garnish with parsley and sprinkle with the tofu bacon.