Ingredients
Tofu Ricotta Mixture
- 7 ounces firm or extra-firm tofu
- 2 tablespoons nutritional yeast
- 1 teaspoon miso
- 1 teaspoon Italian seasoning
- 1 teaspoon dried basil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper or pepper flakes
- ¼ teaspoon salt
- 2 teaspoons olive oil
- ¼ cup vegan mozzarella shreds (optional)
- 2 ounces frozen spinach, thawed and lightly pressed to remove extra moisture
Skillet Gnocchi
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons sun-dried tomatoes, chopped
- 1 to 2 tablespoons fresh basil
- 12 ounces mini gnocchi
- 1 cup water, divided
- ¼ teaspoon salt
- 16 to 20 ounces pasta sauce (tomato basil, garlic pasta sauce, or marinara)
- Pepper flakes, to taste
- Vegan mozzarella, as desired
- More fresh basil for garnish
Instructions
- Make the ricotta mixture: Use a food processor to blend tofu, nutritional yeast, miso, Italian seasoning, dried basil, lemon juice, garlic powder, onion powder, black pepper, salt, and olive oil until smooth and creamy. Then fold in the thawed spinach. Alternatively, crumble tofu in a bowl and mix all ingredients thoroughly until semi-smooth before adding the spinach.
- Cook the gnocchi: Heat a large skillet over medium heat and add 2 teaspoons olive oil. Add mini gnocchi and cook until golden on some edges, about 3 minutes. Stir frequently every 30 seconds for about 5 minutes total to brown multiple sides.
- Add aromatics: Stir in minced garlic and cook for 30 seconds. Then add chopped sun-dried tomatoes and fresh basil. Lower heat to low.
- Add water to skillet: Pour ½ cup of water into the skillet to help create steam and soften the gnocchi further.
- Add ricotta and sauce: Dollop the tofu ricotta mixture evenly over the gnocchi, then spoon pasta sauce into the skillet, distributing it around the gnocchi. Pour remaining ½ cup water around the edges of the skillet.
- Simmer the mixture: Cover the skillet with a lid. Initially raise heat to medium-low until the liquid comes to a boil, then reduce heat to low and simmer covered for 10 to 14 minutes to meld the flavors and cook thoroughly.
- Finish and garnish: Remove lid, sprinkle pepper flakes and vegan mozzarella on top. Cover again and increase heat to medium; cook for 1 minute to melt the cheese. Optionally, garnish with fresh basil.
- Optional broiler step: If using an ovenproof skillet, sprinkle extra vegan mozzarella on top and broil in the oven for 1–2 minutes until golden and bubbly. Remove and serve immediately.
Notes
- You can use a food processor or mix by hand for the tofu ricotta, but the food processor yields a creamier texture.
- Press excess moisture out of the thawed spinach to prevent sogginess in the ricotta.
- Use mini gnocchi for quicker and more even cooking.
- Adjust amount of water as needed to avoid the skillet drying out during simmering.
- To keep it vegan, ensure the pasta sauce and mozzarella are vegan-friendly.
- Serve with garlic bread or a fresh green salad for a full meal.
- The optional broiler step gives a nice cheesy golden top but is not required.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegan
