Marry Me Crispy Tofu with Gnocchi Recipe
This Marry Me Crispy Tofu with Gnocchi Recipe features golden, pan-crispy tofu tossed in a rich, creamy sun-dried tomato sauce and served over soft, pillowy gnocchi. It’s a comforting, restaurant-quality vegetarian dinner that’s perfect for date nights or special occasions.
Ingredients
For the Crispy Tofu
- 14 oz 400 g extra-firm tofu, pressed and cubed
- 3 tbsp cornstarch
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 3 tbsp neutral cooking oil
For the Marry Me Sauce
- 2 tbsp olive oil
- 1 small onion finely chopped
- 3 –4 cloves garlic minced
- ⅓ cup sun-dried tomatoes chopped
- 1 tsp red pepper flakes adjust to taste
- 2 tsp tomato paste
- ¾ cup vegetable broth or dry white wine
- 1 can 14 oz crushed tomatoes
- 1 cup heavy cream or plant-based cream
- ½ cup grated Parmesan or vegetarian alternative
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
For the Gnocchi
- 1 lb 450 g potato gnocchi
- 1 tbsp butter or olive oil for crisping
Garnish (Optional)
- Fresh basil leaves
- Extra grated Parmesan
- Cracked black pepper
Instructions
Prepare the tofu:
- Press tofu to remove excess moisture, then cut into cubes. Toss with cornstarch, salt, pepper, and garlic powder until evenly coated.
Crisp the tofu:
- Heat oil in a large skillet over medium-high heat. Add tofu in a single layer and cook until golden and crispy on all sides. Remove and set aside.
Cook the gnocchi:
- Boil gnocchi in salted water according to package instructions until they float. Drain and lightly pan-sear in butter or olive oil until golden. Set aside.
Make the sauce:
- In the same skillet, add olive oil and sauté onion until soft. Add garlic, sun-dried tomatoes, and red pepper flakes; cook until fragrant.
Build flavor:
- Stir in tomato paste and cook briefly. Deglaze with broth or wine, scraping up any browned bits.
Simmer:
- Add crushed tomatoes, oregano, and basil. Simmer for 5–7 minutes. Lower heat and stir in cream and Parmesan until smooth and creamy.
Combine:
- Return crispy tofu to the sauce and gently simmer for 2–3 minutes.
Serve:
- Spoon the creamy tofu and sauce over warm gnocchi. Garnish with fresh basil and extra Parmesan before serving.
Notes
- For a vegan version, use coconut milk or cashew cream and vegan Parmesan.
- For extra crispiness, air-fry the tofu at 400°F (200°C) for 15–18 minutes before adding to the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream.