Marry Me Crispy Tofu with Gnocchi is a comforting dish packed with tender, golden tofu and pillowy gnocchi, all smothered in a creamy tomato sauce that’s got just the right bit of kick. The tofu gets perfectly crispy on the outside while staying soft inside, making every bite a delightful mix of textures.
I love making this recipe because it’s such a crowd-pleaser, whether you’re cooking for family, friends, or just treating yourself. The sauce is rich but simple, and the crispy tofu really steals the show—it feels like a special dinner but comes together without much fuss. I usually press the tofu well and let it crisp up nice and slow; that little step makes all the difference!
One of my favorite ways to enjoy it is straight from the pan, with a sprinkle of fresh basil or parsley on top and a side of crusty bread to soak up the sauce. It’s cozy and filling, perfect for a weeknight meal when you want something hearty but not heavy. Plus, it’s always fun to serve a dish with a name as catchy as “Marry Me”—it definitely sparks some smiles around the table.
Key Ingredients & Substitutions
Tofu: Firm or extra-firm tofu is key for crispiness. Pressing it removes water so it fries better. If you don’t have tofu, try tempeh or chickpeas for a protein swap.
Gnocchi: Potato gnocchi works great because it’s soft and pillowy. You can use store-bought or homemade, or swap for small pasta like tortellini or even boiled potatoes.
Cream & Tomato Sauce: Heavy cream adds richness; coconut cream is an easy dairy-free option. Tomato sauce adds tang and balances the creamy flavor. Use crushed tomatoes if you want texture.
Cheese: Parmesan gives a nice salty bite. For vegan diets, use nutritional yeast or a plant-based Parmesan alternative.
How Do You Get the Tofu Crispy Without It Sticking or Falling Apart?
Crisping tofu can be tricky but a few tips help:
- Press tofu well for at least 15 minutes to squeeze out moisture.
- Use a non-stick pan and enough olive oil to coat the bottom.
- Don’t move the tofu cubes around too early. Let them form a crust on medium-high heat before flipping.
- Turn gently using a spatula or tongs to keep cubes intact.
- Cook until all sides are golden brown for best texture and flavor.
This slow and steady approach ensures crispy cubes that hold their shape when tossed in the sauce.
Equipment You’ll Need
- Large skillet – I prefer it because it gives plenty of space to crisp the tofu and cook the sauce evenly.
- Pot for boiling gnocchi – a big one makes draining and tossing easier.
- Spatula or tongs – helpful for flipping and turning the tofu without breaking it apart.
- Measuring cups and spoons – for accuracy with cream, sauce, and seasonings.
- Knife and cutting board – to press and cut the tofu, and chop garlic and herbs easily.
Flavor Variations & Add-Ins
- Swap tofu for tempeh, chicken, or shrimp for different proteins that need similar cooking times.
- Replace Parmesan with vegan cheese or nutritional yeast for dairy-free options.
- Add sautéed spinach, kale, or cherry tomatoes for extra veggies and color.
- Mix in herbs like thyme, rosemary, or fresh basil to customize the flavor profile.
Marry Me Crispy Tofu with Gnocchi
Ingredients You’ll Need:
For the Tofu and Gnocchi:
- 14 oz (400 g) firm or extra-firm tofu, pressed and cut into 1-inch cubes
- 1 package (about 16 oz / 450 g) potato gnocchi
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
For the Sauce:
- 1 cup (240 ml) heavy cream or coconut cream for dairy-free option
- 1/2 cup (120 ml) tomato sauce or crushed tomatoes
- 1/4 cup grated Parmesan cheese (optional, skip or use vegan substitute)
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- 1/2 teaspoon red pepper flakes (optional for a little heat)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prep tofu and gnocchi, around 10 minutes to crisp the tofu, and about 10 minutes to make and simmer the sauce. In total, expect roughly 30 minutes from start to finish—perfect for a tasty weeknight meal!
Step-by-Step Instructions:
1. Prepare the Tofu:
Press the tofu between paper towels or a clean kitchen towel for at least 15-30 minutes to remove extra moisture. Then cut it into 1-inch cubes so it crisps evenly when cooked.
2. Cook the Gnocchi:
Bring a large pot of salted water to a boil. Add the gnocchi and cook following the package instructions, or until they float to the surface (about 2-3 minutes). Drain well and set aside.
3. Crisp the Tofu:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the tofu cubes in a single layer and don’t move them for 4-5 minutes, letting them get golden and crisp on the bottom. Carefully flip them and cook all sides until crispy and browned, about 8-10 minutes total. Remove from skillet and set aside.
4. Make the Sauce:
In the same skillet, add the remaining tablespoon of olive oil, then reduce heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in the tomato sauce and cream, then sprinkle with dried Italian herbs, red pepper flakes (if you like a bit of heat), salt, and pepper. Stir well and let simmer gently for 3-5 minutes until the sauce thickens slightly.
5. Combine and Serve:
Add the cooked gnocchi and crispy tofu back into the saucepan. Stir to coat everything evenly in the creamy tomato sauce. If using Parmesan cheese, sprinkle it over and stir until melted and fully mixed. Taste and adjust seasoning as needed.
Remove from heat and garnish with freshly chopped parsley or basil. Serve right away and enjoy your warm, rich, and crispy Marry Me Tofu with Gnocchi!
Can I Use Frozen Tofu for This Recipe?
Yes, frozen tofu works great and actually has a firmer texture once thawed! Make sure to thaw it completely in the fridge or under cold running water, then press out extra moisture before cooking.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of cream or water if the sauce seems thick.
Can I Make This Recipe Gluten-Free?
Absolutely! Choose gluten-free gnocchi made from potatoes without wheat flour, and double-check that the tomato sauce and any seasoning don’t contain gluten.
How Can I Add More Vegetables?
Sauté some spinach, kale, or cherry tomatoes along with the garlic before adding the sauce. You can also stir roasted vegetables into the dish at the end for extra color and nutrition.
