5-Ingredient Sheet Pan Gnocchi

Preheat the oven to 400°F (200°C). Wash the broccoli, cut it into small florets, and slice the stalk into thin strips. Halve the tofu lengthwise and press it between two layers of paper towels or a clean kitchen towel to remove excess moisture. Tear the tofu into bite-sized pieces, about ½ to 1 inch (2 cm).

Place the broccoli, tomatoes, tofu, and gnocchi on a baking sheet (NO parchment paper). Drizzle with the oil and generously season with salt and pepper, then toss until evenly coated. Make a space in the center of the baking sheet, unwrap the cream cheese, and place it in the middle.

Bake for 25 to 30 minutes, until the broccoli is lightly charred and tender, the gnocchi are golden brown and slightly crisp on the outside, and the cream cheese has softened and begun to spread.

Remove the baking sheet from the oven. Stir the softened cream cheese into the vegetables, tofu, and gnocchi, gently crushing some of the tomatoes to create a sauce. Gradually stir in the hot water until everything is evenly coated in a creamy tomato sauce. Season with salt and pepper to taste and serve immediately.