Marry Me Crispy Tofu with Gnocchi is a delightful dish that brings crispy, golden tofu together with soft, pillowy gnocchi in a rich, flavorful sauce. The tofu has a satisfying crunch that pairs perfectly with the tender gnocchi, making every bite an enjoyable mix of textures. The sauce is creamy and slightly tangy, bringing everything together in a way that feels special but is super easy to make.
I love making this dish because it’s a perfect blend of comfort food and lightness, thanks to the tofu and gnocchi combo. I usually press the tofu really well before frying it to get that crispy outside everyone loves. It’s always a hit with my friends, even those who don’t usually go for tofu! The sauce has just the right amount of herbs and a little kick, so it keeps the flavors interesting without being overwhelming.
My favorite way to serve this Marry Me Crispy Tofu with Gnocchi is with a simple side salad or some steamed greens to add a fresh touch. It’s a great meal to make when I want something hearty but not too heavy, and it always feels a bit special—like a homemade restaurant dish. Plus, it’s a great option if you want to surprise someone with something tasty and comforting that’s a little different from the usual dinners.
Key Ingredients & Substitutions
Extra Firm Tofu: Pressing tofu well is key to getting it crispy. If you can’t find extra firm, firm tofu works but press it longer. For a gluten-free option, silken tofu won’t hold up here.
Potato Gnocchi: Store-bought gnocchi saves time and still tastes great. You can swap for sweet potato or cauliflower gnocchi for a twist or lower carbs.
Cherry and Sun-Dried Tomatoes: Fresh cherry tomatoes add light sweetness, while sun-dried gives depth. If sun-dried aren’t available, roasted red peppers are a nice substitute.
Heavy Cream or Coconut Cream: Heavy cream makes the sauce rich, but coconut cream is a great vegan swap with a mild sweetness. Use any plant-based cream if preferred.
How Can I Get Crispy Tofu Every Time?
Crispy tofu is all about removing moisture and using enough heat. Here’s how I do it:
- Press tofu for at least 15 mins with a towel and weight to squeeze out water.
- Cut tofu into evenly sized cubes for uniform cooking.
- Heat the pan and oil first—hot oil helps create a crust quickly.
- Cook tofu without moving it too much so each side can brown nicely.
- Turn carefully to get all sides golden and crispy (about 8-10 minutes total).
This method keeps the tofu crunchy outside yet tender inside—perfect for this dish!
Equipment You’ll Need
- Large skillet – I prefer a non-stick or cast-iron skillet to get even browning and crispy tofu.
- Heavy object or tofu press – helps remove excess moisture for crispier results.
- Small pot – for boiling the gnocchi quickly and easily.
- Mixing spoons and tongs – for tossing the sauce and flipping the tofu to cook perfectly.
- Chef’s knife and cutting board – for chopping garlic, tomatoes, and sun-dried tomatoes.
Flavor Variations & Add-Ins
- Swap the cherry tomatoes for roasted red peppers or artichoke hearts to change the flavor profile.
- Add sautéed spinach or kale for extra greens and nutrition.
- Replace sun-dried tomatoes with chopped kalamata olives for a salty, tangy kick.
- Use different herbs like thyme or rosemary in the sauce for a warmer, aromatic flavor.
Marry Me Crispy Tofu with Gnocchi
Ingredients You’ll Need:
For the Tofu & Gnocchi:
- 1 block (14 oz) extra firm tofu
- 1 package (16 oz) potato gnocchi (fresh or store-bought)
- 2 tbsp olive oil, divided
For the Sauce:
- 1 cup cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream or coconut cream (for vegan)
- 1/4 cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- Salt and black pepper, to taste
- Fresh basil or parsley, thinly sliced for garnish
How Much Time Will You Need?
This tasty meal takes about 10 minutes to prepare and 20 minutes to cook. Plan for around 30 minutes total, including time to press the tofu and simmer the sauce. Quick enough for a weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Tofu:
Start by pressing the tofu. Wrap it in a clean kitchen towel or paper towels, and place a heavy object on top to squeeze out excess moisture. Let it drain for at least 15 minutes. Then, cut the tofu into bite-sized cubes.
2. Cook Crispy Tofu:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until all sides are golden brown and crispy, about 8-10 minutes. Once crispy, remove the tofu from the skillet and set it aside.
3. Make the Sauce:
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for about 1 minute until fragrant. Then, add the halved cherry tomatoes and cook for 2-3 minutes until they soften. Stir in the chopped sun-dried tomatoes, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper.
4. Finish the Sauce and Cook Gnocchi:
Pour in the vegetable broth and heavy cream (or coconut cream). Bring the mixture to a gentle simmer and let it thicken slightly, about 3-5 minutes. While the sauce simmers, cook the gnocchi in boiling salted water according to package instructions, usually 2-3 minutes until they float to the surface. Drain the gnocchi well.
5. Combine and Serve:
Add the cooked gnocchi and crispy tofu back into the skillet with the sauce. Gently toss everything together and heat through for 2 minutes. Serve warm, garnished with fresh sliced basil or parsley for a bright, fresh finish.
This dish offers a fantastic mix of crispy tofu and tender gnocchi, all wrapped up in a creamy tomato sauce that’s comforting and full of flavor. Enjoy!
Can I Use Frozen Tofu for This Recipe?
Yes! Freezing tofu changes its texture, making it even firmer and chewier once cooked. Just thaw it completely in the fridge overnight, press out the moisture well, then proceed with the recipe as usual.
How Can I Make This Recipe Vegan?
Simply swap the heavy cream for coconut cream or another plant-based cream alternative. Make sure your gnocchi is vegan-friendly, as some contain eggs.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or cream if the sauce feels too thick.
Can I Prepare This Dish Ahead of Time?
You can prep the tofu and sauce a day ahead and keep them separate in the fridge. Reheat both gently and cook the gnocchi fresh before combining for best texture.