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Cooked tofu gnocchi served with pesto sauce, cooked peas, fresh arugula, and vegan Parmesan. A fork pierces one of the gnocchi.

3-Ingredient Tofu Gnocchi Recipe

  • Author: Bruna
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Vegan


This simple and easy tofu gnocchi dough requires only 3 ingredients to make and comes together in less than 30 minutes. Rich in protein and fiber, it is naturally vegan and gluten-free. Enjoy it for lunch, dinner, or as a side dish.


Units Scale
  • 500 g firm tofu, patted dry
  • 1 cup oat flour, plus more for dusting
  • 1 teaspoon sea salt


  1. Start by draining the firm tofu and gently pat it dry using paper towels or a clean kitchen towel. Cut the tofu into smaller pieces for easier processing.
  2. Place the tofu pieces in a food processor along with the sea salt. Process until the tofu transforms into a smooth and creamy consistency.
  3. Transfer the tofu mixture to a large bowl and add oat flour. Mix with a spatula until almost combined, then use your hands to fully incorporate the ingredients into a soft, slightly sticky dough.
  4. Dust a clean countertop or work surface with oat flour. Place the dough on the floured surface and sprinkle additional flour on top to prevent sticking. Shape the dough into a ball using your hands. Be mindful not to add too much flour, as a softer dough will result in fluffier gnocchi.
  5. Divide the dough ball into four equal portions for easier handling.
  6. Take one portion at a time and roll it into a long rope-like shape of desired thickness. Use a sharp knife or a dough scraper dipped in oat flour to cut the ropes into small pieces, approximately 1/2 to 1 inch in length according to your preference. Place the cut pieces on a tray dusted with oat flour. Repeat this process with the remaining portions of dough.
  7. Bring a large pot of salted water to a boil. Carefully add the tofu gnocchi to the boiling water, being careful not to overcrowd the pot. Stir gently once to prevent sticking. Cook the gnocchi until they float to the surface, which should take about 2-3 minutes. Once they float, use a slotted spoon to remove the cooked gnocchi from the pot, allowing any excess water to drain, and transfer them to a plate lightly oiled with olive oil. Repeat this step until all the tofu gnocchi are cooked.
  8. At this point, you have two options: you can serve the gnocchi as they are with your favorite sauce, or you can give them a delicious crispy finish. For a crispy texture, heat a non-stick pan over medium heat and add a small amount of oil. Pan-fry the gnocchi for a few minutes on each side until they turn golden brown.
  9. Once cooked, remove the gnocchi from the pan and serve them hot with your preferred sauce or toppings. They pair wonderfully with classic marinara sauce, pesto, or even a creamy vegan cauliflower mac and cheese sauce. Feel free to get creative and experiment with different flavors!


Leftover cooked gnocchi can be stored in an airtight container in the fridge for up to 5 days. When ready to enjoy, simply pan-fry them until heated through. For freezing tofu gnocchi, allow them to cool, spread them in a single layer on a parchment-lined baking sheet, freeze until firm, and then transfer them to airtight containers or freezer bags for storage for up to 3 months.

Check out the recipe post for ideas on how to modify the recipe and more serving suggestions.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Dishes
  • Method: Boiled
  • Cuisine: American


  • Serving Size: 1/4 of the recipe
  • Calories: 237.6 kcal
  • Sugar: 0 g
  • Sodium: 584 mg
  • Fat: 8.1 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 6.6 g
  • Trans Fat: 0 g
  • Carbohydrates: 23.5 g
  • Fiber: 5.5 g
  • Protein: 17.2 g
  • Cholesterol: 0 mg

Keywords: tofu gnocchi dough, vegan, gluten free, easy, quick, high protein, plant based, gnocchi made of tofu