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. Keep 3 of the portions covered, then, working with the 1 portion, roll it 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 and barely beginning to brown, add the chili flake, then quickly and carefully add the sliced tomatoes. Cook the tomatoes for 3-4 minutes.

Right when you add the tomatoes to the pan, add the gnocchi to the pasta water. Gently stir them 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.