Baked Gnocchi with Vegan Tofu Ricotta
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.
Ingredients
FOR THE BAKED GNOCCHI
- 2 tablespoons olive oil
- 1 shallot diced
- salt & pepper to taste
- red pepper flakes to taste, optional
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 2 cups fresh tomatoes quartered, I used pearl tomatoes
- 1 28-ounce can crushed tomatoes
- 2 tablespoons balsamic vinegar
- 1 pound gnocchi
- 8 ounces vegan ricotta see notes
- 2 tablespoons fresh parsley
- fresh basil
FOR THE ROSEMARY GARLIC BREAD
- 4 slices sourdough
- vegan butter
- garlic powder
- dried rosemary
- salt
Instructions
- 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 (see notes). 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.
Video
Notes
- You can buy this pre-made or make a batch of my Tofu Ricotta.
- If there is any bitterness from the tomatoes, you can add a pinch of sugar.
- This is a very saucy dish - if it looks like there's too much sauce, it is because it is meant to be that way. Perfect for dipping bread!
Nutrition
Calories: 463kcal | Carbohydrates: 83g | Protein: 17g | Fat: 8g