High Protein Tofu Gnocchi

This High Protein Tofu Gnocchi with Coconut Pesto Sauce is a game-changer for anyone craving a wholesome, flavorful meal. The tofu-based gnocchi is light yet packed with plant-based protein, offering a satisfying bite while being incredibly nutritious.

Paired with a creamy, coconut-infused pesto sauce, this dish is a delightful fusion of rich, herbaceous flavors with a subtle hint of tropical sweetness.

Perfect for a filling lunch or dinner, it’s an ideal choice for those seeking a healthy, vegan-friendly, and protein-packed meal without compromising on taste. Enjoy a modern twist on traditional gnocchi that’s both indulgent and nourishing

If you’re looking for a high-protein tofu meal that’s both comforting and packed with nutrients, this high-protein tofu gnocchi is the perfect dish! Made with simple ingredients like firm tofu and flour, this gnocchi is soft, pillowy, and satisfying. Paired with a rich, dairy-free coconut pesto sauce, this dish proves that high-protein vegan gnocchi can be just as indulgent as traditional recipes—without the eggs or dairy.

Why You’ll Love This Tofu Gnocchi Recipe
Many traditional gnocchi recipes rely on potatoes and flour, which, while delicious, don’t offer much protein. This tofu gnocchi is a game-changer because it’s high in plant-based protein while maintaining the same soft, chewy texture you love. Plus, it’s easy to make and perfect for meal prep. If you’re trying to add more protein to your diet, this dish will quickly become a staple in your kitchen.

A Creamy, Dairy-Free Coconut Pesto Sauce
To complement the gnocchi, we’re pairing it with a luscious coconut pesto sauce. The creamy coconut milk gives it a rich, silky texture, while fresh basil, garlic, and nutritional yeast add that classic pesto flavor. This sauce is not only delicious but also a great alternative to traditional pesto for those avoiding dairy.

How to Make High-Protein Vegan Gnocchi
Making this vegan tofu gnocchi is easier than you think! Simply blend firm tofu until smooth, mix it with flour, and knead it into a soft dough. After rolling and cutting the dough into bite-sized gnocchi pieces, boil them for just a few minutes until they float to the surface. Then, toss them in the creamy coconut pesto sauce and enjoy!

The Perfect High-Protein Vegan Meal
This dish is not only high in protein but also full of healthy fats and fiber, making it a well-balanced and satisfying meal. Whether you’re fueling up after a workout, cooking for friends, or just craving a cozy pasta night, this high-protein tofu gnocchi is a must-try.

Give this recipe a go and let me know what you think! Would you try tofu gnocchi over the traditional potato version? Drop a comment below and happy cooking!

High Protein Tofu Gnocchi with Coconut Pesto Sauce

Course: DinnerCuisine: ItalianDifficulty: Medium

Total Time

40

minutes

Ingredients

• For the Gnocchi:

• 1 brick of extra firm tofu

• 1 cup of all-purpose flour, adding more if needed

• 1/2 teaspoon salt

• 1/2 nutitional yeast

• For the Coconut Pesto Sauce:

• 2 cups fresh basil

• 1/4 cup roasted cashews

• 1/4 tsp garlic powder or 2 garlic cloves

• 2 tbsp lemon juice

• 1/4 tsp salt

• pepper, to taste

• 5 tbsp olive oil

• 1/2 onion, chopped

• 2 cloves of garlic, minced

• 1/4 cup of dry white wine (optional)

• 3/4 c coconut milk

• 1/2 tbsp arrowroot flour

• For garnish:

• 1-2 handfuls of spinach

• salt and pepper

• a drizzle of extra virgin olive oil

Directions

• Press the tofu to remove excess moisture for at least 20-30 minutes. DO NOT skip this step. It is essential to create the correct texture. Then crumble it into a high-powered blender. It does not have to be blended perfectly. Once blended, remove from blender and put into a large bowl.
• Make the Gnocchi Dough: Add the flour, salt, and nutritional yeast to the tofu. Mix until the dough starts to come together. Gradually add more flour if needed, until the dough is smooth but not sticky. You may need more or less than indicated. The goal is to have the dough smooth.
• Form the Gnocchi: On a floured surface, roll the dough into a log about 1 inch thick. Cut into 1-inch pieces. Use a fork to press down on each piece to create the traditional gnocchi indentation.
• Cook the Gnocchi: Bring a pot of salted water to a boil. Drop the gnocchi into the boiling water in batches for about 2-3 minutes. While they are boiling, heat a large saucepan to medium heat. Remove the gnocchi from the water with a slotted spoon and place directly into the saucepan, cooking until golden brown. Set aside.
• Prepare the Pesto: In a food processor, blend the basil, roasted cashews, garlic powder (or garlic cloves), lemon juice, salt, pepper, and 4 tablespoons of olive oil until smooth. Set aside.
• Sauté the Aromatics: In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
• Deglaze and Simmer: Add the dry white wine (optional) to the skillet and cook for 1-2 minutes, allowing the alcohol to evaporate. Stir in the coconut milk and arrowroot flour, whisking to combine. Let the mixture simmer for another 2-3 minutes until it thickens.
• Combine Pesto and Sauce: Stir in the prepared pesto into the skillet with the coconut milk mixture. Cook for another 2-3 minutes, stirring to combine and warm through.
• Assemble the Dish: Add the cooked gnocchi to the skillet with the coconut pesto sauce. Gently toss to coat the gnocchi with the sauce, cooking for another 2 minutes to allow the flavors to meld.
• Garnish: Toss the spinach into the skillet until wilted. Season with salt and pepper to taste. Drizzle with extra virgin olive oil before serving.

Notes

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