Tofu Gnocchi

Gnocchi
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  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: (4 servings)
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By Jolinda Hackett

Updated 01/03/18

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. Enjoy!

Recipe and photo courtesy of the Soy Foods Council.

What You'll Need

  • 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

How 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:

    Nutritional Guidelines (per serving)
    Calories 435
    Total Fat 26 g
    Saturated Fat 9 g
    Unsaturated Fat 8 g
    Cholesterol 253 mg
    Sodium 648 mg
    Carbohydrates 21 g
    Dietary Fiber 3 g
    Protein 32 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)