Tofu Gnocchi Al Pesto with Brussels Sprouts

My gnocchi looked weird but tasted great! I'll have to practice more to get the texture right.

I loved this! The gnocchi have a great texture after crisping them up in the pan and the taste is great. It is a good way to have some more protein in an otherwise carb loaded pasta. Will definitely have this again!

PUL Team - Nov. 11, 2024, 4:28 p.m.

Woop woop! So glad that you enjoyed the gnocchi recipe, Ch&H 🫶

So good!!!

Very creative and nutritional recipe! We just loved the tofu gnocchi texture and taste and I have to say that the brussel sprouts with the sauce really make the difference. Don't skip the pan frying step as it makes the gnocchi crispy which perfectly highlight their texture 😋

PUL Team - Sept. 16, 2024, 1:27 a.m.

Gosh we're so thrilled to hear this, Mat! Thanks a bunch 🥰

Better than tofu alone, but far from tasting like gnocchi. Sorry, not my favorite recipe 😔

PUL Team - Aug. 30, 2024, 9:10 p.m.

Hey Federica, we're sad to hear the recipe isn't a favourite! The tofu gnocchi tastes a bit different than potato-based gnocchi, and has a softer, more tender texture. We'll note down the idea to share a traditional gnocchi recipe in the future 🤗

It was delicious! Making your own gnocchi was so fun and surprisingly easy!

Easy and delicious! Thank you!

We were all surprised at how tasty this is. Texture was perfect.

Made it with broccoli instead of Brussels sprouts (it isn’t the season, even in Brussels 😉).
Very tasty 🤤

This came out so delicious! I couldn’t get enough of it. I would definitely make this one again.

I had to add a bit more flour than required but I also didn’t super press my tofu but I loved this recipe!!! Made it with the green pesto in the app but with spinach instead of arugula and it was so tasty! identical in texture to normal gnocchi but yay for protein!!

PUL Team - March 29, 2024, 10:06 p.m.

Yayy so glad you enjoyed it, Meep! Thanks for sharing your experience with it 😊

My first PUL recipe that didn’t work! 🫣
I couldn’t get the tofu/flour mixture right. It ended up being really lumpy and not “dough” like. Would it be better if I blitzed the flour in a food processor first?

PUL Team - March 28, 2024, 4:40 a.m.

Hey Claire, sorry to hear about the trouble with the recipe! Blitzing the flour and the tofu in a food processor might help create a smoother mixture, in case that was the problem. Otherwise, ensuring the tofu is well-drained and mashed (crumbled) thoroughly before combining with the flour could also improve the texture. Hope this helps and you will give the recipe another try! 😊

I really love pasta and I thought this one was a hit! I love the brussel sprouts together with gnocchi. It was perfect and my family all enjoyed it. Thankyou 😊