Tofu gnocchi with broccoli pesto

Name: Tofu gnocchi with broccoli pesto
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3

Maya Leinenbach (Fitgreenmind)

Random dinner thrown together that was absolutely delicious!

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Ingredients you'll need

250g potatoes

250g firm tofu

125g flour

50g corn starch

salt

1 head broccoli

olive oil

2 tbsp olive oil

handful fresh basil

4 tsp vegan parmesan

juice of 1/2 lemon

water as needed

Let's get cookin'

Boil potatoes until soft
Mash with tofu
Add flour ,cornstarch, salt. Knead until dough forms
Cut in 4 roll into logs. cut pieces. boil in salted water until they float
For pesto: roast broccoli with oil. salt. pepper at 200C/400F for 20mins
Transfer half to blender with olive oil. basil. vegan parmesan. lemon juice and water. Blend smooth
Toss gnocchi in pan with pesto and remaining broccoli cook 2-3mins.

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Healthy alternative to classic gnocchi

These tofu gnocchi are a protein-rich alternative to traditional potato gnocchi. The tofu makes them particularly nutrient-dense and adds an interesting texture. The broccoli pesto is a true taste sensation: Roasted broccoli develops nutty aromas that blend perfectly with basil and vegan Parmesan. Roasting the broccoli is key—it creates a completely different flavor than cooked broccoli. The gnocchi are prepared like classic versions: They're done as soon as they rise to the surface. Tossed in the pan with the pesto, all the flavors combine perfectly. This dish demonstrates how creative and varied vegan cuisine can be without sacrificing flavor.

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Tofu gnocchi with broccoli pesto

Ingredients you'll need

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