Marry Me Crispy Tofu with Gnocchi is a dish packed with tender, crispy tofu pieces and soft, pillowy gnocchi all tossed in a creamy, flavorful sauce that makes it hard not to love. The crispy tofu adds a great crunch that contrasts perfectly with the smooth gnocchi, creating a balance of textures that keep every bite interesting.
I love making this recipe on cozy nights when I want something comforting but still a little special. The sauce is rich and slightly tangy, and it feels like a treat without being too heavy. I usually make extra tofu because I can’t resist those crispy bites popping up in every forkful. It’s also a great way to get a good protein boost if you want a meatless dinner that doesn’t feel like a compromise.
When I serve this dish, a simple green salad or some steamed veggies on the side does the trick. It’s nice to have something fresh to balance the richness of the tofu and gnocchi. Plus, this meal is a big hit with friends and family—they always ask me to make it again, which is the best kind of cooking compliment in my book!
Key Ingredients & Substitutions
Extra-firm tofu: The star here! Pressing the tofu well removes water so it crisps up nicely. If you can’t find extra-firm, use firm tofu, but press it longer. For a soy-free option, try fried chickpeas instead.
Cornstarch or arrowroot powder: This helps achieve that perfect crispy crust on tofu. Arrowroot works great if you prefer a grain-free alternative.
Gnocchi: Potato gnocchi is tender and soft, complementing the crispy tofu. If fresh gnocchi isn’t available, frozen gnocchi works fine; just add a minute or two to the cooking time.
Cream or coconut milk: Heavy cream makes the sauce rich; coconut milk is a tasty vegan substitute. Full-fat versions both provide great creaminess—don’t use light versions as the sauce might be too thin.
Parmesan or nutritional yeast: Parmesan adds umami and richness. Nutritional yeast is a great vegan-friendly cheese flavor substitute, so feel free to add as much or as little as you like.
How Do I Get the Tofu Extra Crispy Without It Sticking?
It can be tricky to get tofu extra crispy without it sticking. Here’s my simple method:
- Press your tofu well for at least 15-20 minutes to remove moisture.
- Coat tofu cubes lightly but evenly with cornstarch or arrowroot powder.
- Heat oil in a non-stick skillet over medium-high heat until shimmering—this helps prevent sticking.
- Don’t overcrowd the pan; cook tofu in batches if needed so each piece has space.
- Let tofu cook undisturbed for a few minutes on each side before flipping, so a crust forms.
- If it sticks a little, gently loosen it with a spatula; it will release as it crisps.
This method ensures golden, crunchy tofu cubes that hold up wonderfully in the creamy sauce and gorgeous gnocchi! It’s worth the little extra care.
Equipment You’ll Need
- Large non-stick skillet – I love it because it crisps up the tofu evenly and prevents sticking.
- Pot for boiling gnocchi – a simple tool that makes cooking the gnocchi quick and easy.
- Press or heavy weight – helps to press out excess moisture from the tofu, which is key for crispy texture.
- Cooking spoon or spatula – for gently stirring the sauce and flipping the tofu without breaking it.
- Measuring spoons and cups – keep everything precise, especially for the sauce ingredients.
- Grater (optional) – for freshly grating Parmesan cheese or zesting lemon if you add a citrus twist.
Flavor Variations & Add-Ins
- Use tempeh or seitan instead of tofu for different plant-based textures and flavors.
- Add sautéed spinach or kale to boost greens and add color to the dish.
- Stir in a splash of soy sauce or rice vinegar for an extra tang and umami flavor.
- Mix in chopped fresh basil or cilantro just before serving for a fresh herby note.
Marry Me Crispy Tofu with Gnocchi
Ingredients You’ll Need:
For the Tofu:
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons vegetable oil (for frying)
For the Gnocchi and Sauce:
- 1 package (16 oz) potato gnocchi
- 1 tablespoon olive oil
- 1 small zucchini, thinly sliced
- 1 cup cherry tomatoes, quartered
- 2 cloves garlic, minced
- 1/2 cup heavy cream or full-fat coconut milk
- 1/2 cup vegetable broth
- 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
- 1 teaspoon red pepper flakes (optional, for heat)
- Salt and pepper, to taste
- 1 teaspoon sesame seeds (black and white mixed)
- 2 tablespoons chopped fresh chives or green onions
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20 minutes of cooking time. The tofu crisps up quickly, and the gnocchi cooks in just minutes, making this a deliciously speedy dish to whip up any night of the week!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing your tofu to remove as much moisture as possible — this helps it turn crispy! Once pressed, cut the tofu into 1-inch cubes. Toss these gently in cornstarch or arrowroot powder until each piece is lightly coated. This coating gives you that perfect crunch.
2. Cook the Tofu:
Heat vegetable oil in a large non-stick skillet over medium-high heat until shimmering. Add tofu cubes in a single layer (don’t crowd the pan). Fry for about 3-4 minutes on each side or until golden and crispy. Once done, remove the tofu and set aside on a paper towel-lined plate to drain any excess oil.
3. Cook the Gnocchi:
While tofu cooks, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions — usually until they float to the surface, about 2-3 minutes. Drain and set aside.
4. Make the Sauce:
In the same skillet you used for the tofu, add a tablespoon of olive oil over medium heat. Toss in the sliced zucchini and sauté for 3-4 minutes until tender. Add the cherry tomatoes and minced garlic, cooking for another 2 minutes until the tomatoes soften and garlic is fragrant.
5. Create the Creamy Sauce:
Pour in the vegetable broth and cream (or coconut milk). Let it gently simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly. Stir in the grated Parmesan (or nutritional yeast), red pepper flakes if using, and season with salt and pepper to taste.
6. Combine and Serve:
Add the cooked gnocchi to the skillet and toss gently so the sauce coats everything well. Plate the gnocchi and sauce mixture, then top with the crispy tofu cubes. Sprinkle with sesame seeds and chopped chives or green onions for a fresh, tasty garnish.
7. Enjoy!
Serve this comforting dish warm and savor the textures and flavors: the crispy tofu bites, tender gnocchi, and creamy, flavorful sauce work beautifully together for a meal you’ll want to make again and again!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu actually becomes more spongy and absorbs flavors better. Just thaw it completely in the fridge or under cold running water, then press out any excess moisture before coating and frying.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can cook the tofu and gnocchi and make the sauce in advance. Store them separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream to refresh the sauce.
What’s the Best Way to Reheat Leftovers?
Reheat the gnocchi and sauce gently in a skillet over low to medium heat, stirring occasionally. Add a little vegetable broth or cream if the sauce feels too thick. Toss the tofu in separately and warm it briefly to keep it crispy if possible.
Can I Substitute Gnocchi with Another Pasta?
Yes! If you don’t have gnocchi, small pasta shapes like tortellini, or even penne or fusilli, work well. Just adjust cooking times as needed and toss them in the sauce the same way.