Let’s be honest—classic gnocchi is comforting, but it’s not always the most filling. This tofu-based version totally changes the game. It’s high in protein, surprisingly easy to make, and still gives you that pillowy-soft texture we all love. Paired with a rich, herby tomato sauce? Total plant-based dinner win.
If you’re after something cozy but also nutrient-dense, this one’s a keeper.
Why Tofu Gnocchi Works (and Feels Fancy Without the Fuss)
So, traditional gnocchi usually leans heavy on white flour and potatoes—not bad, but not exactly protein-packed. Swapping in tofu gives the dough a major nutritional upgrade, making this dish way more satisfying.
Plus, you’re skipping the weird preservatives and extra stuff that sometimes comes with store-bought gnocchi. This version is fresh, simple, and doesn’t require anything more than your hands and a few pantry basics.
Never made gnocchi before? You got this. It’s less intimidating than it sounds—no special equipment, just a bit of kneading and rolling. It’s kind of fun, honestly.
That Slow-Simmered Sauce You’ll Want on Everything
The sauce here is classic, Italian-style comfort—but made plant-based, obviously. You start with a flavor base of garlic, onion, carrot, and celery (aka the MVP combo), then build it up with crushed tomatoes, herbs, and a splash of veggie stock for depth.
Rosemary, basil, a little nutritional yeast… it all comes together into this thick, rich sauce that hugs every gnocchi just right.
It’s the kind of sauce that’s so good you’ll be scraping your bowl clean. Maybe even your partner’s bowl too. No judgment.
Serving Tips That Keep It Simple (But Delicious)
Once the gnocchi’s boiled and floats to the top (yes, it’s that easy to cook), just toss it straight into the sauce and let it soak up all the flavor.
Top with fresh basil if you have it, or go for a sprinkle of vegan Parmesan (store-bought or cashew-based—either works). That contrast between soft, chewy gnocchi and warm, herby sauce? Chef’s kiss.
This also makes awesome leftovers. Store the gnocchi and sauce separately if you want to keep the texture perfect, or combine and reheat when hunger hits. It holds up great either way.
Easy Customizations to Fit Your Style
This dish is super flexible depending on what you’ve got or how you eat:
- Gluten-free? Use chickpea or rice flour instead of wheat flour.
- Need more protein? Stir in cooked lentils or chickpeas to the sauce.
- Want to play with flavors? Add chili flakes, oregano, thyme—whatever herbs you love.
- Cheesier vibe? Sprinkle extra nutritional yeast or drizzle cashew cheese over the top.
You can even change the sauce completely—try a creamy cashew pesto or smoky red pepper blend if you want a totally different take.
Why This Gnocchi Actually Stands Out
There are a lot of vegan pasta recipes out there, but not many that hit this balance: soft texture, deep flavor, and enough protein to keep you full without needing a snack an hour later.
This gnocchi isn’t heavy, but it’s definitely hearty. The tofu gives it a little chew that holds up to sauce, while the tomato base brings all the comfort of a slow-cooked Italian meal—without the meat, dairy, or hours in the kitchen.
Whether you’re cooking for yourself, your non-vegan partner, or prepping a few meals ahead for the week, this one hits just right.
High-Protein Vegan Tofu Gnocchi with Italian-Style Tomato Sauce
Ingredients
Gnocchi
- 10 ½ oz firm tofu drained
- 3 tbsp nutritional yeast
- 1 ⅔ cups all-purpose flour plus extra for dusting
- 1 tbsp oil
- Pinch of salt
- Pinch of onion granules optional
Tomato Sauce
- 1 small-medium carrot diced
- ½ celery stalk diced
- 1 small onion diced
- 2–3 garlic cloves finely chopped
- 1 sprig rosemary
- 1 sprig sage optional
- 1 can (14 oz) chopped tomatoes
- Splash of vegetable stock
- Small handful of basil plus extra to serve
- 3–4 tbsp nutritional yeast
- Olive oil for cooking
- Salt and freshly ground black pepper
- Plant-based Parmesan-style cheese to serve
Instructions
Prepare the Gnocchi Dough
- Blend the tofu and nutritional yeast in a food processor until smooth.
- Transfer to a mixing bowl and gradually incorporate the flour, then add oil, salt, and optional onion granules. Mix with a fork, then use your hands to form a dough.
Shape the Gnocchi
- Lightly flour a surface to prevent sticking. Knead the dough until smooth and uniform.
- Divide into two or three portions and roll each into a long rope, about ½ inch thick.
- Cut the ropes into small gnocchi pieces, about 1 inch in size.
- Place on a floured tray, ensuring they don’t touch.
Make the Tomato Sauce
- In a large saucepan over medium heat, add a drizzle of olive oil and sauté the carrot, celery, onion, garlic, rosemary, and optional sage for 5–8 minutes, until soft and fragrant.
- Remove the rosemary and sage, then stir in the chopped tomatoes and a splash of vegetable stock. Season with salt and pepper.
- Add the basil and let it simmer for 10 minutes, stirring occasionally.
- Finish with nutritional yeast and mix well.
Cook the Gnocchi
- Bring a large pot of salted water to a boil. Add the gnocchi in batches, stirring to prevent sticking.
- Once they float to the surface (about 1 minute), use a slotted spoon to transfer them directly into the tomato sauce.
- Let the gnocchi absorb the sauce for a couple of minutes before serving.
Serve
- Plate the gnocchi and top with additional basil and plant-based Parmesan-style cheese. Enjoy warm!
Notes
Nutrition
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.