Tofu gnocchi with a pea and mint sauce

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Have you seen those TikTok food trends and wondered, “Is that actually…good?” I get sceptical too, but hear me out; tofu gnocchi might sound weird, but trust me, it’s surprisingly tasty! Think of it like a lighter, protein-packed twist on classic gnocchi. I played around with this recipe and got it super streamlined – even the sauce comes together in no time. It’s a bright, satisfying dish that totally surprised me, even in this chilly Scottish weather. Ready to see if it lives up to the hype?

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Why I love this recipe!

Tofu gnocchi? I was a little confused to be honest when I saw this on TikTok. I had never heard of it, but if it worked then it had potential. I experimented with a few different versions, using different amounts of flour, pressing and not pressing the tofu. In the end I think I came up with a pretty good recipe. It’s mostly done in the food processor and comes together really fast.

I’ve also paired it with a protein rich pea and mint sauce. It’s probably more of a summer dish, but I’ve been enjoying it in February in Scotland too.

What is gnocchi?

Gnocchi are small dumplings made from various ingredients, generally potatoes, flour and sometimes egg, although even in the traditional version the egg is not necessary. They are then typically boiled, and sometimes fried, then served with a simple sauce.

Ingredient notes

Tofu: Make sure you use a firm or extra firm tofu. The less water, the better.

Flour: Any flour will do. I just use standard plain flour, all purpose for those in the states.

Nutritional yeast: This adds a cheesy and nutty flavour and some extra nutrients.

Turmeric: This adds a yellow colour and an earthy flavour and has anti-inflammatory and antioxidant properties [1].

Aleppo pepper flakes: If you have made any of my recipes before you will have probably come across these already. They’re my favourite chilies!

Peas: Here in the UK, the best peas are frozen so that’s why I use. Use whatever type you have on hand.

How to make this tofu gnocchi dish

Press the tofu to remove as much of the water as possible. If you skip this step, you will need much more flour and they won’t have the same bite to them. I highly recommend pressing it!
Add the tofu to your food processor and blend until smooth
Season the tofu with the garlic and onion granules, salt, pepper and turmeric.

Transfer the tofu to a mixing bowl and fold in the flour
When it comes together, turn it out onto the worktop and knead for a few minutes to incorporate the flour. Just make sure you don’t over knead it.

While it’s resting, make the pea and mint sauce.
Cook the peas. I just do them in the microwave, they only take a couple of minutes.
Add about 80% of the peas into the food processor (No need to clean it), along with the mint leaves, aleppo flakes, the zest from the lemon and half the juice and about 1/4 cup of olive oil and blend on high.

Scrape down the sides and continue to blend. If it looks too thick you may need to add a few tablespoons of water.
Dice up the onion and garlic.
This is a good time to put a pot of heavily salted water onto a boil.
Divide the dough into eight pieces.
Roll each of the pieces out into a log.
Using a dough scraper, cut the log into small chunks. You can roll them on a fork to get the classic lines if you fancy. Then place them back in the mixing bowl with extra flour to stop them from sticking.

Heat up a large non-stick pan with some olive oil and fry the onion and when soft add the garlic.
Boil the gnocchi. They’re done when they start to float to the top.

Take the gnocchi out of the water with a spider and straight into the garlic and onions and cook for a few minutes.
Add the blended sauce, and the reserved peas.

Serve immediately with a sprinkle of cashew parmesan

Tips for getting it right!

If you’re not making the sauce immediately or aren’t eating all the gnocchi right away, prepare a bowl of ice water. After boiling the gnocchi, transfer them directly to the ice bath to halt the cooking process.

Then, lay them in a single layer on a baking tray (ensuring they don’t touch) and freeze. The frozen gnocchi can be stored for up to three months. To reheat, simply drop the frozen gnocchi into boiling water and cook until they float to the surface.

Potential variations

The gnocchi here is the base and can be used with any sauce that you like. They would work really well with a simple tomato sauce, or just fried in some garlic and vegan butter.

I don’t have a food processor. Can I still make tofu gnocchi?

While a food processor makes things fast, it’s not essential. You can mash the tofu by hand with a fork or potato masher. Just ensure it’s very smooth before adding the flour, as lumps will be harder to work out later.

Can I freeze tofu gnocchi for later?

Yes! Prepare a bowl of ice water. After boiling, shock the gnocchi in the ice water, then freeze them individually on a tray. Once frozen, store in a freezer-safe bag for up to three months. Cook directly from frozen in boiling water.

Is tofu gnocchi healthier than potato gnocchi?

Tofu gnocchi can be a good protein-rich alternative. Both are nutritionally balanced, but the healthier choice depends on your dietary needs and your sauce!

My tofu gnocchi turned out mushy. What did I do wrong?

The most likely reason is that there was too much water left in the tofu. You really need to press it quite well to ensure it’s as dry as possible.

Can I substitute the peas in the sauce for something else?

Of course! This sauce is very adaptable. Try spinach, kale, or even broccoli for different flavours. Aim for vegetables that cook quickly and blend smoothly.

Is tofu gnocchi gluten-free?

It depends on your flour choice! Traditional plain flour contains gluten. To make them gluten-free, use a gluten-free flour blend instead. Serious eats found that a blend of rice flours worked best, I haven’t tried it but they are generally a pretty good source to start building a recipe from.

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