Tofu Gnocchi with Creamy Sundried Tomato Sauce
This pillowy soft tofu gnocchi is a high protein, delicious alternative to traditional gnocchi! They are coated in mouthwatering creamy sundried tomato sauce and make for an amazing plant-based dinner!
This tofu gnocchi is soft and fluffy like traditional gnocchi but much healthier and higher protein! When I first tried this recipe, I was shocked at how similar the texture is to potato gnocchi. This is the ultimate comfort food with a creamy sundried tomato sauce on top that is heavenly!
You can also crumble tofu to make delicious tofu black bean tacos!
If you love gnocchi dishes, try out my Creamy Tomato Gnocchi Soup recipe that is one of the coziest, warm soups.
Ingredients:
For the Tofu Gnocchi:
- Extra Firm Tofu: This is the best type of tofu to use for tofu gnocchi because it will provide a firm texture similar to a potato. I highly recommend you press your tofu for around 15-20 minutes to further improve the texture of the gnocchi (I tried it only pressed for 5 minutes and it came out spongier).
- All purpose flour: Just like classic gnocchi, we will use flour as a binder. It also will help when you roll out the sticky dough. Use gluten-free flour (such as King Arthur’s) if you want gluten-free version. I have not tried this, but it likely won’t change much of the texture of the gnocchi.
- Nutritional Yeast: Just a few tbsp adds more flavor to the gnocchi.
- Salt: A small amount of salt rounds out the flavor of the gnocchi
Creamy Sundried Tomato Sauce:
- Oil-packed sundried tomatoes: The oil-packed version are well-hydrated and create a delicious sauce.
- Tomato paste: This will add more tomato flavor to the sauce
- Unsweetened oat or soy milk (gives the creamiest texture): This will create our creamy texture for this recipe!
- Fresh basil: The addition of fresh basil to the sauce really deepens the flavor and compliments the tomato flavors well.
- Water: To thin out the sauce. Feel free to add more if needed for desired consistency.
- Garlic powder: Adds a touch of garlic flavor to our sauce.
- Salt & Black pepper: Round out the flavor of the sauce.
Optional Toppings:
- Vegan parmesan cheese
- Fresh basil
▶︎Don’t have sundried tomatoes? You can coat these tofu gnocchi in any sauce you want! This authentic italian pasta sauce would also taste amazing with them!
Substitutions & Variations:
- Flour: As mentioned above, you can try using gluten-free flour instead of all-purpose
- Sundried tomatoes: If you want an oil free version you can use dehydrated sundried tomatoes but make sure to rehydrate them in warm water before blending.
- You can add in other veggies to this dish such as spinach, mushrooms (like cremini or shiitake mushrooms), diced red pepper, and more!
Equipment
- Food processor
- Cutting board
- Sharp knife
- Medium pot
- Small blender
Instructions
Step 1: Drain and press your tofu to remove excess water. (Either use a tofu press or wrap in paper towel or dish towel and place a heavy object on top for 20-30 minutes). This is essential – do not skip pressing your tofu or your gnocchi will be mushy and spongy!
Crumble pressed tofu into a food processor or blender. Blend until smooth.
Step 2: Add in flour, nutritional yeast, salt and pepper and blend again until combined. You will have a sticky dough but you will be adding more flour as your roll it out.
Step 3: On a floured surface, transfer dough and form into a ball. Hint: Add extra flour to your hands and if they start to get sticky wipe them with a paper towel.
Step 4: Using a floured sharp knife, cut into 4 pieces. Roll each piece in a little flour to form a ball.
Step 5: Using the palm of your hand form ropes and cut into 3/4 inch (2 cm) pieces. Hint: You will likely need to add more flour to the cutting board during this step as well so it doesn’t stick. (Optional: slide each piece on a fork and squeeze a little (but not too hard) to create that gnocchi texture).
Step 6: Set gnocchi to the side and begin to boil your water. Add in a generous pinch of salt to the water.
Meanwhile, make your creamy sundried tomato sauce. In a blender combine sauce ingredients and blend until smooth. This sauce is a little thicker but you can add more plant milk if you want it to be thinner.
Step 7: Add sauce a large saucepan and heat on low heat, stirring occasionally.
Gently add gnocchi to boiling water and cook for 2-3 minutes or until the gnocchi float to the top. Either use a strainer or a slotted spoon to gently remove cooked gnocchi.
Step 8: Add the cooked gnocchi to the sauce in the large saucepan and gently stir.
Step 9: Top with vegan parmesan cheese, fresh basil leaves, chili flakes and/or fresh black pepper if desired.
Enjoy gnocchi right away!
What to Eat with Tofu Gnocchi
- Side salad or kale salad
- Roasted veggies like broccoli, asparagus, brussel sprouts
- Garlic bread or rolls
FAQ
These gnocchi do not blatantly taste like tofu. Any tofu taste is masked with the flavorful sauce. The texture is very similar but not a replica of gnocchi.
You can use pesto, a basic cream sauce, or simply a high quality olive oil with some fresh garlic.
No, I strongly recommend using an extra firm tofu and pressing it to remove the excess water to create the best texture for your tofu gnocchi.
The dough is naturally sticky, but start by flouring a cutting board generously. Flour your hands. Place all the dough on top of the flour and begin to form a ball. Roll the ball in some of the flour so that it no longer sticks to your hands or the board. Then continue on with your process of splitting up your dough and rolling it out.
Pro Tips
- One of the most important steps in this recipe is pressing your tofu. It will drastically change the texture of the gnocchi so don’t skip this step!
- Don’t be afraid to use extra flour as your are rolling out your gnocchi. The dough will be quite sticky so add more flour to your hands or the surface of your cutting board if it is sticking too much.
- This sundried tomato sauce is a little thicker (which adheres nicely to the gnocchi) but if you prefer a thinner sauce, add a few more tbsp of plant milk or water.
- If you want some ideas of what to serve with tofu gnocchi, check out this amazing list of ideas for what to serve with tofu.
Try out these other delicious tofu recipes:
If you love sundried tomatoes, you will also love this Creamy Sundried Tomato Pasta !
Tofu Gnocchi with Creamy Sundried Tomato Sauce
Save This Recipe
Want to get this recipe in your email? Just enter your email below and get it now along with new recipe updates!
Ingredients
- 14 oz block extra firm tofu drained and pressed
- 1/4 cup all purpose flour plus more for rolling out the gnocchi
- 2 tbsp nutritional yeast
- 1/4 tsp salt
Sundried Tomato Sauce
- 1/3 cup sundried tomatoes in oil
- 1 tbsp oil from sundried tomato jar
- 2 tbsp tomato paste
- 1/3 cup oat milk or soy milk unsweetened
- 2-3 tbsp water add more to thin
- 1/4 tsp salt
- 1/2 cup fresh basil
Optional toppings
- vegan parmesan
- fresh basil leaves
Instructions
- Drain and press your tofu to remove excess water. (Either use a tofu press or wrap in paper towel or dish towel and place a heavy object on top for 20-30 minutes). This is essential – do not skip pressing your tofu or your gnocchi will be mushy and spongy!
- Crumble pressed tofu into a food processor or blender. Blend until smooth.
- Add in flour, nutritional yeast, salt and pepper and blend again until combined. You will have a sticky dough but you will be adding more flour as your roll it out.
- On a floured surface, transfer dough and form into a ball. Hint: Add extra flour to your hands and if they start to get sticky wipe them with a paper towel.
- Using a floured sharp knife, cut gnocchi ball into 4 pieces. Roll each piece in a little flour to form a ball.
- Using the palm of your hand form ropes and cut into 1.5-2 inch pieces. Hint: You will likely need to add more flour to the cutting board during this step as well so it doesn't stick. (Optional: slide each piece on a fork and squeeze a little (but not too hard) to create that gnocchi texture).
- Set gnocchi to the side and begin to boil your water. Add in a generous pinch of salt to the water.
- Meanwhile, make your creamy sundried tomato sauce. In a blender combine sauce ingredients and blend until smooth. This sauce is a little thicker but you can add more plant milk if you want it to be thinner.
- Add sauce a large saucepan and heat on low heat, stirring occasionally.
- Gently add gnocchi to boiling water and cook for 2-3 minutes or until the gnocchi float to the top. Either use a strainer or a slotted spoon to gently remove cooked gnocchi.
- Add the cooked gnocchi to the sauce in the large saucepan and gently stir.
- Top with vegan parmesan cheese, fresh basil leaves, chili flakes and/or fresh black pepper if desired.
- Enjoy gnocchi right away!
Notes
- One of the most important steps in this recipe is pressing your tofu. It will drastically change the texture of the gnocchi so don’t skip this step!
- Don’t be afraid to use extra flour as your are rolling out your gnocchi. The dough will be quite sticky so add more flour to your hands or the surface of your cutting board if it is sticking too much.
- This sundried tomato sauce is a little thicker (which adheres nicely to the gnocchi) but if you prefer a thinner sauce, add a few more tbsp of plant milk or water.
Wow, I had never even considered the idea of making gnocchi out of tofu before stumbling upon this recipe, but I decided to give it a try, and I was absolutely amazed! It turned out to be super soft and similar consistency to gnocchi. Thanks for sharing this unique and delicious recipe!
How many grams is the block of tofu that you used for this 2 serve recipe?
Hi Jen! That is ~397g! I will add this to the recipe card. Hope you enjoy!