Marry Me Crispy Tofu with Gnocchi is a comforting and flavorful dish that combines crispy, golden tofu bites with soft, pillowy gnocchi all smothered in a creamy, garlicky tomato sauce. The tofu’s crunch pairs perfectly with the tender gnocchi, making every bite a delightful mix of textures and tastes.
I love making this meal when I want something satisfying but not too heavy. The tofu gets so perfectly crispy on the outside while staying soft inside, and the sauce is rich without being overwhelming. Plus, the recipe is pretty easy to follow, so I can whip it up even on busy weeknights.
My favorite way to serve this is with a sprinkle of fresh basil and a little bit of grated Parmesan (or vegan cheese if you prefer). It’s a dish that always gets compliments and sometimes even requests for seconds. Honestly, it feels like a cozy meal that you’ll want to make part of your regular dinner rotation.
Key Ingredients & Substitutions
Extra-firm tofu: Pressing tofu well is key to getting it crispy. If you can’t find extra-firm, firm tofu can work but press it longer. For a nutty flavor, try baking the tofu first.
Cornstarch or arrowroot powder: This helps create the crispy crust on the tofu. You can substitute with rice flour or all-purpose flour in a pinch.
Potato gnocchi: Soft and pillowy, gnocchi works great here. You can use store-bought or homemade. If unavailable, small pasta shapes like gnocchetti or even mini shells work too.
Sun-dried tomatoes: They add a sweet-tart punch that brightens the creamy sauce. If you don’t have sun-dried tomatoes, use chopped roasted red peppers or fresh tomatoes with a pinch of vinegar.
Cream (heavy or coconut): Heavy cream gives a rich texture, but coconut cream is a great dairy-free option that still adds creaminess without overpowering the flavors.
Parmesan or vegan Parmesan: Adds depth and a salty touch to the sauce. Nutritional yeast can be used as a vegan alternative for a cheesy flavor.
How Do You Get Tofu Super Crispy Without It Sticking or Falling Apart?
The secret to crispy tofu is pressing, coating, and cooking it properly:
- Press well: Remove as much water as you can. Wrap tofu in a clean towel, place something heavy on top, and leave for 20 minutes.
- Coat evenly: Toss tofu cubes in cornstarch or arrowroot powder to get a crispy crust.
- Use the right pan: A non-stick or well-seasoned skillet works best.
- Heat the oil properly: Make sure the oil is hot but not smoking. Medium-high heat helps crisp tofu evenly.
- Don’t crowd the pan: Cook tofu in a single layer with room between pieces to keep them crispy on all sides.
Turn cubes gently and only when the first side is golden to avoid breaking tofu. I find that patience here makes all the difference!
Equipment You’ll Need
- Large non-stick skillet – I love it because it helps the tofu get golden and crispy without sticking.
- Boiling pot – perfect for cooking gnocchi quickly and easily.
- Small mixing bowls – useful for tossing tofu in cornstarch and prepping ingredients.
- Wooden spoon or spatula – makes stirring sauce and tossing ingredients simple and gentle.
- Chef’s knife – handy for chopping onion, sun-dried tomatoes, and garlic smoothly.
- Measuring cups and spoons – helps keep ingredients balanced, especially in the sauce.
Flavor Variations & Add-Ins
- Swap sun-dried tomatoes for roasted red peppers or fresh cherry tomatoes for a different burst of flavor.
- Replace tofu with tempeh or seitan if you want a different protein texture.
- Stir in some spinach or kale just before serving for added greens and nutrients.
- Use smoked paprika or a splash of balsamic vinegar to add a richer depth to the sauce.
Marry Me Crispy Tofu with Gnocchi
Ingredients You’ll Need:
- 14 oz (400g) extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch or arrowroot powder
- 2 tbsp olive oil, divided
- 1 package (16 oz/450g) potato gnocchi
- 1 tbsp vegan butter or regular butter
- 2 cloves garlic, minced
- 1/2 cup finely chopped onion
- 1/2 cup sun-dried tomatoes, roughly chopped
- 1 cup vegetable broth
- 1/2 cup heavy cream or coconut cream
- 1/4 cup grated Parmesan or vegan Parmesan
- 1 tsp smoked paprika
- 1/2 tsp chili flakes (optional, for a little heat)
- Salt and freshly ground black pepper, to taste
- Fresh microgreens or fresh basil, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20 minutes to cook the tofu and sauce, plus a few minutes to boil the gnocchi. So in total, you’re looking at around 30-35 minutes from start to finish. It’s a quick and cozy dinner that feels fancy!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu to remove extra water—wrap it in a towel and place something heavy on top for 20 minutes. Then, cut the tofu into 1-inch cubes. Toss the tofu pieces with cornstarch until they’re evenly coated. This will help you get that perfect crispy crust when you cook them.
2. Cook the Tofu:
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for about 8-10 minutes, turning occasionally, until all sides are golden and crispy. Remove the tofu from the pan and set it aside.
3. Boil 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, which takes 2-3 minutes. Drain and set aside.
4. Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil and the butter. Heat over medium heat. Add minced garlic and chopped onion and sauté until soft and fragrant, around 3 minutes. Stir in sun-dried tomatoes, smoked paprika, and chili flakes (if using), cooking for another minute.
5. Simmer the Sauce:
Pour in the vegetable broth and let it simmer for 3-4 minutes to reduce slightly. Then, stir in the cream and Parmesan. Continue to cook, stirring occasionally, until the sauce thickens a bit—about 3 minutes. Taste and season with salt and pepper as you like.
6. Combine and Serve:
Add the cooked gnocchi and crispy tofu back into the sauce. Gently toss everything together so the sauce coats the tofu and gnocchi evenly. Warm through for a minute or two. Serve in bowls, garnished with fresh microgreens or basil leaves, and enjoy!
Can I Use Frozen Tofu for This Recipe?
Yes, frozen tofu works great because it has a firmer texture after thawing. Just make sure to fully thaw it in the fridge overnight and press out the excess water before cooking to get maximum crispiness.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to keep the tofu crispy—microwaving may make it soggy.
Can I Make This Recipe Vegan?
Absolutely! Use vegan butter, coconut cream, and vegan Parmesan cheese or nutritional yeast to keep the sauce creamy and flavorful without dairy.
What’s the Best Way to Reheat the Tofu and Gnocchi?
To maintain tofu’s crispiness, reheat both tofu and gnocchi in a skillet over medium heat for a few minutes, stirring gently, rather than using the microwave.