Marry Me Crispy Tofu with Gnocchi is a delightful dish that brings together crispy, golden tofu and soft, pillowy gnocchi all soaked in a creamy, flavorful sauce. The tofu adds a satisfying crunch, while the gnocchi gives a tender, comforting bite, making this a fantastic meal for any day of the week.
I love making this dish when I want something special but easy to throw together. The crispy tofu feels like a treat every time, and pairing it with gnocchi makes it feel extra cozy. Plus, the creamy sauce pulls everything together perfectly—I often add a sprinkle of fresh herbs on top to brighten it up and make it feel fresh.
My favorite way to serve it is with a simple green salad on the side or some garlic bread to soak up the sauce. It’s a great meal to share with friends or family, and I’m pretty sure it will be a hit whether you’re cooking for a weeknight dinner or a casual get-together.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu works best here because it holds its shape and crisps up well. Press it thoroughly to remove moisture for extra crunch. If you want, swap for tempeh or seitan for different textures.
Gnocchi: Store-bought gnocchi is a great shortcut, but homemade gnocchi brings a special fresh touch. You can substitute with small potatoes or even bite-sized pasta pieces.
Cream: Heavy cream gives the sauce richness, but coconut cream is a smooth, dairy-free alternative that works well without overpowering flavors.
Parmesan: For a vegan option, use nutritional yeast or a plant-based Parmesan substitute. It adds that cheesy, salty note without dairy.
How Can I Get the Tofu Perfectly Crispy Without Falling Apart?
Getting crispy tofu is all about preparation and cooking technique. Here’s what works for me:
- Press the tofu well to squeeze out excess water. I use a tofu press or wrap it in towels and put a heavy pan on top for 20-30 minutes.
- Cut tofu into even, bite-sized cubes for consistent cooking.
- Coat tofu lightly in flour or cornstarch to create a crust.
- Use a non-stick skillet and heat oil over medium-high heat before adding tofu.
- Fry the tofu without moving too much until each side is golden, about 3-4 minutes per side.
- Remove and drain on a paper towel before adding to the sauce, so it stays crunchy.
Equipment You’ll Need
- Large non-stick skillet – I like it because it helps the tofu crisp up evenly and makes cleaning easier.
- Large pot – for boiling the gnocchi quickly and easily.
- Mixing bowls – handy for coating tofu and prepping ingredients.
- Slotted spoon – helps lift the tofu without breaking it.
- Measuring cups and spoons – for accuracy with ingredients.
- Knife and cutting board – for chopping garlic, bell peppers, and sun-dried tomatoes.
Flavor Variations & Add-Ins
- Swap sun-dried tomatoes for sautéed mushrooms or spinach to add more veggies.
- Use fresh herbs like basil or parsley instead of Italian seasoning for a fresher taste.
- Add a splash of soy sauce or garlic powder to the sauce for extra flavor.
- For more protein, stir in cooked chickpeas or shrimp before serving.
Marry Me Crispy Tofu with Gnocchi
Ingredients You’ll Need:
- 14 oz (400g) firm or extra-firm tofu, drained and pressed
- 1 package (16 oz/450g) gnocchi (store-bought or homemade)
- 2 tbsp olive oil, divided
- 1/4 cup all-purpose flour (or cornstarch for gluten-free), for coating tofu
- 1 small red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (optional)
- 1 cup heavy cream or coconut cream (for dairy-free)
- 1/2 cup vegetable broth
- 1/4 cup freshly grated Parmesan cheese (or vegan Parmesan)
- 1 tsp dried Italian herbs (basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
- Crushed red pepper flakes, optional for heat
Time Needed
This dish takes about 10 minutes to prep and 20 minutes to cook. Overall, you’ll have a delicious meal ready in around 30 minutes — perfect for a quick weeknight dinner or a special weekend treat.
Step-by-Step Instructions:
1. Prepare & Cook the Tofu:
Cut your pressed tofu into bite-sized cubes, then lightly coat them in flour or cornstarch. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook them without moving for 3-4 minutes until the bottom is golden and crispy. Flip and cook all sides until crispy. Remove tofu from the pan and set aside.
2. Cook the Gnocchi:
In a pot of boiling salted water, cook your gnocchi according to the package instructions. When they float to the top, they’re done. Drain and keep them ready.
3. Make the Sauce:
In the same skillet used for tofu, add the remaining tablespoon of olive oil. Sauté the garlic and red bell pepper (and sun-dried tomatoes if you’re using them) for about 3-4 minutes until soft and fragrant. Pour in the vegetable broth and heavy cream, stirring well. Let the sauce simmer gently for 4-5 minutes until it thickens slightly.
4. Finish & Serve:
Stir in the Parmesan cheese and Italian herbs. Season with salt, pepper, and a pinch of red pepper flakes if you like a little spice. Add the cooked gnocchi and crispy tofu back to the skillet and toss everything gently so it’s all coated in the creamy sauce. Serve the dish warm, garnished with fresh basil leaves and extra Parmesan if you wish. Enjoy!
Can I Use Frozen Tofu for This Recipe?
Yes! Frozen tofu adds a chewier texture that some people love. Just thaw it completely in the fridge overnight or in cold water before pressing and cooking as usual.
How Can I Make This Recipe Vegan?
Simply swap the heavy cream for coconut cream or another plant-based cream, and use vegan Parmesan or nutritional yeast instead of regular Parmesan. Ensure your gnocchi is egg-free as well.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.
Can I Prepare This Dish Ahead of Time?
Yes! You can prepare the tofu and sauce separately and refrigerate them for up to 2 days. Reheat the sauce gently, then toss with warmed gnocchi and crispy tofu just before serving for best texture.
