These Vegan Ricotta Zucchini Flatbreads are topped with homemade tofu ricotta, thin zucchini slices, basil…
This Baked Gnocchi with Vegan Tofu Ricotta is a saucy casserole that is best served with rosemary garlic bread and a big green salad on the side.
Is there anything better than a saucy casserole?!? I think not. It tastes good on its own, but is even better when you serve it with rosemary garlic bread to soak up the extra sauce.
Yes, rosemary garlic bread. I don’t know why, but rosemary on garlic bread gives it an extra something-something that is super tasty.
And trust me when I say this casserole is extra saucy! It is meant to be that way, so don’t freak out when it looks like a 2:1 sauce to gnocchi ratio 🙂
And rather than going with traditional pasta (although you could, if that’s what you have on hand), I used pre-made gnocchi. It cooks up super fast, and it has the perfect amount of chewy goodness.
TSV TIP: Don’t have gnocchi on hand? Or looking for a gluten free option?You could use your favorite pasta or even Trader Joe’s cauliflower gnocchi.
The sauce for this recipe is made from scratch and super simple. Crushed tomatoes, herbs, garlic – all the best stuff for a simple marinara.
And to make this extra creamy, I whipped up a batch of my Tofu Ricotta. If you have pre-made vegan ricotta on hand, you could use that as well.
To make this a complete dinner, add a big green salad to the side (like my Kale Caesar Salad) and dig in!
Baked Gnocchi with Vegan Tofu Ricotta
FOR THE BAKED GNOCCHI
- 2 tbsp olive oil
- 1 shallot diced
- salt & pepper to taste
- red pepper flakes to taste, optional
- 3 cloves garlic diced
- 2 tbsp tomato paste
- 1 tbsp Italian seasoning
- 2 cups fresh tomatoes quartered, I used pearl tomatoes
- 1 28-ounce can crushed tomatoes
- 2 tbsp balsamic vinegar
- 1 16-ounce package gnocchi
- 8 oz vegan ricotta*
- 2 tbsp fresh parsley
- fresh basil
FOR THE ROSEMARY GARLIC BREAD
- 4 slices sourdough or 2 large slices
- vegan butter
- garlic powder
- dried rosemary
- Heat the olive oil in a stock pot over medium heat. Add the shallot and a pinch of salt, pepper & red pepper flakes. Sauté for 60 seconds stirring frequently.
- Add the garlic, tomato paste and Italian seasoning to the pot. Toss to coat evenly and sauté for another 30 seconds.
- Add the fresh tomatoes, canned tomatoes and balsamic vinegar to the pot. Stir to combine. Lower heat and simmer for 30 minutes, stirring frequently.
- While the sauce is simmering, combine the vegan ricotta with the parsley and stir to combine.
- When the sauce is done, taste and adjust seasonings as needed.** Preheat the oven to 400 degrees and bring a pot of water to a boil. Cook the gnocchi according to the package instructions and drain.
- Add the cooked gnocchi to the sauce and stir to combine.*** Spread dollops of ricotta on the top of the gnocchi and place in the oven, uncovered. Bake for 10-15 minutes, until the ricotta starts to brown. Remove from the oven, cover and allow to cool slightly while you make the rosemary garlic bread.
- Prepare the rosemary garlic bread. Spread vegan butter on each slice of bread. Top with a sprinkle of garlic, rosemary and salt. Place on a baking sheet and turn the oven to broil. Cook until browned (approx. 3-4 minutes). Remove from the oven and slice the bread.
- Add fresh basil and red pepper flakes to the gnocchi. Serve while hot with the rosemary garlic bread.
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