Gnocchi and Carbonara are a match made in heaven! This easy recipe is perfect for dinner as it is quick to make and so delicious. The sauce is creamy and eggy, just like the original.
Cook the gnocchi according to the packaging instructions, then drain them and reserve a cup of the water.
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.
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.
Stir the cooked gnocchi into the sauce, then season to taste with pepper and garnish with parsley and sprinkle with the tofu bacon.
Notes
Black Salt - For the ultimate Carbonara flavor, I really recommend not skipping on the black salt (kala namak). It creates the signature eggy taste of this dish and is also fantastic in a variety of other vegan egg recipes.
smoked tofu - if you have some store-bought vegan bacon pieces to hand you can easily use those instead.
vegetables - vegetables can be a delicious addition to this Gnocchi Carbonara recipe! Traditional Carbonara does not include added vegetables, but they can be a delicious addition.
flavor - To adjust the flavor of the sauce to your personal preference, here are a few ideas of ingredients you could add: mustard, smoked paprika powder, lemon juice, or more nutritional yeast.
vegan cream - Instead of dairy-free cream you can also use plant milk or silken tofu in this recipe. However, personally, I definitely prefer the flavor and texture that you get from vegan cream.
fresh or dried herbs - In traditional Carbonara, no herbs are added to the sauce, but you can add some fresh or dried sage, basil, rosemary or thyme to the sauce for extra flavor.