Drain the tofu and place it in between some paper towels on a plate or baking dish. Place another plate or baking dish on top then weigh the tofu down for about 20-30 minutes to draw out as much water as possible.

Crumble the pressed tofu into the bowl of a food processor and blend it for about 10-20 seconds.

Add the ½ cup of 00 flour as well as the salt and pulse the tofu until it comes together into a dough that is slightly sticky but manageable to work with.

Dump the dough onto a lightly floured surface and knead it just to bring it together, then wrap it tightly and let it rest for 20-30 minutes.

While the dough rests, place a large pot of salted water on the stove to boil.

After the dough has rested, divide it into 4 portions. Roll one portion into a snake that’s about 1 inch in diameter and 12-16 inches long.

Cut the snake into small gnocchi that are about ¾-1 inch.

In a medium saute pan, heat the oil and garlic over medium heat. Once the garlic is fragrant, add the chili flake, then quickly add the sliced tomatoes.

Cook the tomatoes for 3-4 minutes.

Add the gnocchi to the pasta water and let them cook for 2-3 minutes.

Use a slotted spoon to add the cooked gnocchi to the sauce. Cook the gnocchi for 1-2 minutes in the sauce, then add the torn basil.

Check for salt and add any more chili flake as needed, then serve with a generous amount of parm cheese.