Tofu gnocchi is a simple, high plant based protein meal that goes great in a variety of sauces and even soup. All you need is 4 simple ingredients. 

Traditional gnocchi is typically made from potatoes, egg, and flour and tastes very similar to pasta. Today we are switching things up to make a vegan friendly version that is also full of protein. 

If you ever get the chance, you should also try the cauliflower gnocchi from Trader Joe’s, it’s delicious! 

Differences in Tofu 

Silken tofu has a high moisture content and a delicate, custard-like texture. It is often used in soups, smoothies, and desserts because of its soft consistency. It comes in various firmness levels, from extra soft to firm, and can be used in both savory and sweet dishes. You have to be careful when handling it, or else it will fall apart. 

Soft tofu is slightly firmer than silken tofu but still has a relatively delicate texture. It can be used in dishes like stir-fries, stews, and as a scrambled egg substitute in vegan cooking.

Firm tofu holds its shape well during cooking and has a slightly crumbly texture. It’s commonly used in stir-fries, sautés, and grilling. It can absorb flavors well and is versatile in both savory and sweet dishes.

Extra-firm tofu is dense and holds its shape even better than firm tofu. It’s great for recipes that require slicing or cubing, such as baking, grilling, or making tofu skewers.

Ingredients Needed: 

• Tofu – be sure it’s extra firm. This gives the gnocchi the best consistency without getting too wet and sticky. 
• Flour – we used all-purpose flour, but any variety will do. 
• Salt – adds a little extra flavor.
• Extra virgin olive oil – helps to get the crispy exterior when cooking. 

How to Make Tofu Gnocchi 

Fill a large pot with water and bring to a boil over high heat. 

Add the tofu to a large bowl and break up the block. Add the flour and knead until it reaches a dough-like consistency. 

Roll the dough into a cylinder on a clean surface. Slice into 1 inch pieces. 

Add the tofu gnocchi to the boiling water and cook until each piece floats to the top. 

Drain using a colander or scoop out using a slotted spoon. 

Heat a large skillet over medium heat and add 1-2 tablespoons of oil. Place the gnocchi in the pan and saute until the pieces are brown on each side. Repeat until all gnocchi is cooked. 

Tips for Making 

• Be sure to measure the flour correctly. 
• Avoid over kneading the dough. This can cause the tofu to become tough.
• To keep the outside crispy, make sure the pan is hot before adding the gnocchi. 
• The gnocchi dough is easier to work with on a floured surface. 

What to Serve With 

Add tofu gnocchi to pesto, homemade marinara, or with garlic and oil. You can also add a little cheesy flavor by sprinkling in nutritional yeast. 

More Delicious Tofu Recipes: 

• Air Fryer Tofu
• Easy Baked Balsamic Tofu
• Tofu Chocolate Pudding

Tofu Gnocchi

Tofu gnocchi is a simple, high plant based protein meal that goes great in a variety of sauces and even soup. All you need is 4 simple ingredients.

4.43 from 7 votes

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Course: Main Course

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 4

Author: Abbie

Ingredients

• 1 block 14 ounces extra firm tofu
• 1 cup all-purpose flour
• ¼ teaspoon salt
• ¼ cup extra-virgin olive oil divided

Instructions

• Add water to a large pot and bring to a boil over high heat.
• In a bowl, add tofu and break up block. Add flour and combine with tofu. Knead together tofu flour mixture until a dough consistency.
• On a clean surface, roll dough into a cylinder. Cut cylinder into 1-inch pieces.
• Add gnocchi to boiling water and cook until they float to the top of the water, approximately 2 to 3 minutes. Scoop out with a spider or drain using a colander.
• In a large skillet over medium heat, add 1 to 2 tablespoons oil. Add gnocchi, being careful not to crowd the pan, and saute until lightly browned on each side. Repeat with remaining oil and gnocchi.
• Serve with sauce of your choice, such as garlic and oil, pesto, or marinara.

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