Potato & Tofu Gnocchi

vegan gnocchiThis gnocchi recipe is easy to prepare and makes a unique, filling and nutritious Italian dish that everyone will love.

Gnocchi–plural form of gnocco–is a traditional ancient Italian dish consisting of soft and delicious potato and flour dumplings. In this recipe, tofu is mixed with mashed potatoes, which makes this meal more wholesome and unique!

Gnocchi go great with homemade tomato sauce and pesto. You will find both recipes on GSU’s Pasta Passion page.

Roll up your sleeves, get to work, and get ready to indulge in this delightful Italian favorite!

Note: To accompany this dish with a warm focaccia bread, visit GSU’s Homemade Bread page.


  • 2 pounds of potatoes
  • 14 ounces of organic non-GMO tofu
  • 1 tablespoon of oil
  • 1 teaspoon of salt
  • A pinch of nutmeg
  • A pinch of black pepper
  • 3 cups of flour + an extra cup for rolling
  • Optional: chopped parsley to taste.

Gnocchi Dough: Boil the potatoes whole for 20 minutes or until they are fully cooked (try not to overcook them, overcooked potatoes will require more flour, which will make the gnocchi hard and heavy as opposed to delicate and light). Once they are fully cooked, drain the water and let them cool. While they are still warm, peel and mash the potatoes until you obtain a smooth puree with no noticeable lumps. In a bowl, break down the tofu and add the mashed potatoes, salt, and oil (optional: chopped parsley for color and extra flavor). Mix well with a fork or potato masher. Start adding the three cups of flour and mix until you get a firm uniform dough (use your hands for better results).

Gnocchi Steps: Place the gnocchi dough on a clean counter top that has been sprinkled with flour. You will need some extra flour to roll the dough on the counter and keep your gnocchi from sticking to each other. Cut the dough into 10 to 12 pieces. Using both of your hands, roll each piece of dough into a thick and even rope, almost as thick as a hot dog wiener (see pictures). Spread some flour on top of each roll and with a sharp knife, cut it into small cubes (the size of dice).

Optional Step: Curl each gnocchi by pressing it through the fork with your thumb (as shown in the picture). This traditional gnocchi step is not necessary but will help the gnocchi cook faster in the boiling water and retain more tomato sauce when eaten.

Cooking the Gnocchi: Fill 3/4 of a large pot with water and boil on high heat, then add salt. With your hands or a spatula, start placing the gnocchi in the boiling water (due to their delicate consistency and short cooking time, it is recommended to boil them in two or three batches). Once the gnocchi start floating (after about 1 or 2 minutes of being in the boiling water) take them out with a slotted spoon. Place them in a large flat container and add oil. Repeat steps until all your gnocchi are cooked. You can also plate and serve as you go, straight from the pot.

You can serve gnocchi with olive oil and freshly ground black pepper, but they are best when served with pesto or tomato sauce, or a combination of the two! To follow the pesto and/or tomato sauce recipes, visit GSU’s Pasta Passion page.