Marry Me Crispy Tofu Gnocchi (Printable Version)

Golden crispy tofu and tender gnocchi in a rich, creamy sun-dried tomato sauce with garlic and herbs.

# What You'll Need:

→ Tofu Preparation

01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tbsp cornstarch
03 - ½ tsp salt
04 - ½ tsp black pepper
05 - 2 tbsp olive oil

→ Gnocchi

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

→ Sauce Components

07 - 2 tbsp olive oil
08 - 3 cloves garlic, minced
09 - 1 small yellow onion, finely diced
10 - ½ cup sun-dried tomatoes in oil, drained and sliced
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - ½ tsp red pepper flakes (optional)
14 - 1 cup vegetable broth
15 - ¾ cup heavy cream or plant-based alternative
16 - ¼ cup grated Parmesan cheese or vegan alternative
17 - Salt and pepper to taste

→ Garnish

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

# Directions:

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 (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 (2–3 minutes for fresh, 3–4 minutes for shelf-stable). Drain and set aside.
03 - In the same skillet, 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 heat and stir in heavy cream and Parmesan cheese. Cook, stirring gently, until sauce thickens slightly (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 evenly and heat through for 2 minutes. Serve immediately, garnished with fresh basil and extra Parmesan cheese.

# Expert Advice:

01 -
  • The tofu gets impossibly crispy without deep frying
  • The sauce comes together in minutes but tastes like it simmered for hours
  • It looks fancy but comes together on a weeknight
02 -
  • Don't skip pressing the tofu, extra moisture prevents proper crisping
  • The sauce thickens quickly once cream is added, keep an eye on it
  • Work in batches if your skillet is crowded
03 -
  • Prep all ingredients before starting, the sauce comes together fast
  • Save some pasta water in case you need to thin the sauce
  • Let the pan get nice and hot before adding tofu for the best crust

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