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.
**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!
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