Marry Me Crispy Tofu Gnocchi (Printable View)

Golden tofu cubes and tender gnocchi swim in a rich, creamy sun-dried tomato sauce. This Italian-inspired comfort food comes together in under an hour.

# What You’ll Need:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into 3/4-inch cubes
02 - 2 tbsp cornstarch
03 - 1/2 tsp salt
04 - 1/2 tsp black pepper
05 - 2 tbsp olive oil

→ Gnocchi

06 - 1.1 lb potato gnocchi (fresh or shelf-stable)

→ Sauce

07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 small yellow onion, finely diced
10 - 1/2 cup sun-dried tomatoes in oil, drained and sliced
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1/2 tsp red pepper flakes (optional)
14 - 1 cup vegetable broth
15 - 3/4 cup heavy cream (or plant-based alternative)
16 - 1/4 cup grated Parmesan cheese (or vegan alternative)
17 - Salt and pepper, to taste

→ Garnish

18 - Fresh basil leaves
19 - Extra Parmesan cheese, for serving

# Cooking Steps:

01 - Toss tofu cubes with cornstarch, salt, and pepper until evenly coated. Heat 2 tbsp olive oil over medium-high heat in a large nonstick skillet. Add tofu and cook, turning occasionally, until golden and crispy on all sides (about 8-10 minutes). Remove and set aside on a plate.
02 - Bring a large pot of salted water to a boil. Add gnocchi and cook according to package instructions until they float to the surface (about 2-3 minutes for fresh, 3-4 minutes for shelf-stable). Drain and set aside.
03 - In the same skillet used for the tofu, heat 2 tbsp olive oil over medium heat. Add minced garlic and diced onion; sauté for 2-3 minutes until translucent. Stir in sun-dried tomatoes, oregano, basil, and red pepper flakes; cook for another 1-2 minutes.
04 - Pour in vegetable broth and simmer for 2 minutes. Lower the heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until the sauce thickens slightly (about 3-4 minutes). Taste and adjust seasoning with salt and pepper.
05 - Add cooked gnocchi and crispy tofu to the sauce. Toss gently to coat everything evenly and heat through for 2 minutes. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

# Expert Tips:

01 -
  • The tofu gets impossibly crispy without deep frying, yet stays tender inside
  • The sauce comes together in one pan and tastes like it simmered for hours
  • It is one of those rare plant-based dishes that satisfies everyone at the table
02 -
  • Do not skip pressing the tofu because excess water prevents proper crisping
  • The sauce thickens quickly once the cream goes in, so keep stirring
  • Work in batches if your skillet is too crowded for the tofu to crisp properly
03 -
  • Do not stir the tofu too much while it cooks or you will knock off the crispy coating
  • The sauce will continue to thicken as it sits, so do not reduce it too much

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