Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Wash the broccoli, break it into small florets, and cut the stalk into thin strips. Halve the tofu lengthwise and press it between two layers of kitchen paper or a clean tea towel to remove excess moisture, then tear it into small pieces, approximately 1 to 2 centimeters (¾ to ¾ inch) in size.

Wash the tomatoes and place them on a baking sheet along with the broccoli, tofu, and gnocchi. Toss with oil and plenty of salt and pepper. Leave some space in the center, unwrap the cream cheese, and place it in the middle of the baking sheet.

Place the baking tray in the oven at 200°C for 25 to 30 minutes, until the broccoli has developed light roasted aromas, the gnocchi are golden brown and slightly crispy on the outside, and the cream cheese has spread out a little.

Remove the baking sheet from the oven and mix the cheese with the vegetables, tofu, and gnocchi, gently crushing some of the tomatoes. While stirring, add the hot water a little at a time until the gnocchi and broccoli florets are evenly coated in the tomato-cheese sauce. Season the oven-baked gnocchi with salt and pepper to taste and serve.