Tofu Gnocchi Recipe

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
Learn about The Spruce Eats' Editorial Process
Jolinda Hackett
Updated 08/28/19
Gnocchi
Imagerie/Getty Images
  • Total: 35 mins
  • Prep: 20 mins
  • Cook: 15 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
435 Calories
26g Fat
21g Carbs
32g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 435
% Daily Value*
Total Fat 26g 34%
Saturated Fat 9g 47%
Cholesterol 253mg 84%
Sodium 648mg 28%
Total Carbohydrate 21g 7%
Dietary Fiber 3g 11%
Protein 32g
Calcium 751mg 58%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tofu gnocchi. Yes, that's right. Gnocchi made from tofu instead of potatoes. Who knew? Tofu makes a great reduced-carb substitute for potatoes in traditional homemade gnocchi.

Recipe and photo courtesy of the Soy Foods Council.

Ingredients

  • 1 1/4 pounds tofu (silken, drained)
  • 1/4 pound cheese (Parmesan)
  • 1 dash salt (to taste)
  • 1 dash pepper (to taste)
  • 2 medium eggs (just yolks)
  • 1 1/2 cups flour

Steps to Make It

  1. In a food processor, add tofu and plus until tofu is at a fine consistency. Add parmesan, salt, pepper, and egg yolks until well combined. Next, add the flour and blend together until a ball is formed.

  2. Shape small portions of the dough into long ropes. With a knife dipped in flour, cut ropes into 3/4 inch pieces.

  3. Bring a large pot of lightly salted water to a boil. Drop your gnocchi dough into the simmering water and allow to cook for 3 to 5 minutes or until gnocchi has risen to the top; drain well and top with your favorite sauce.

Here's a few sauces that pair particularly well with gnocchi:

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