Mini Gnocchi with Tofu Ricotta

Name: Mini Gnocchi with Tofu Ricotta
Prep time: 15 min
Cook time: 10 min
Total time: 15 min
Yield: 3
Cuisine: Italian
Ingredients: Potato Gnocchi; Marinara sauce; 14 oz firm tofu; 1 piece lemon; 0.25 cup plant milk; 0.5 tsp salt; 4 tbsp nutritional yeast; 0.5 tsp garlic powder; 4 tbsp olive oil; black pepper

15 mins prepServes 3

An easy peasy recipe for mini gnocchi served with a homemade tofu ricotta, perfect for adding to any pasta dish. This recipe is vegan and gluten-free.

3 servings

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Instructions

GNOCCHI:

1. Cook gnocchi according to directions on package. 
2. Once cooked, strain and heat a large skillet to medium heat.
3. Add 2 tbsp olive oil and let gnocchi brown on each side.
4. Season with salt and pepper then mix in your marinara sauce.

TOFU RICOTTA:

1. Remove tofu from package and wrap the tofu block in 2 paper towels. Squeeze for 10 seconds to press out excess water.
2. Break apart the tofu into your food processor.
3. To the food processor, add 0.5 tsp salt, lemon juice, oat milk, 2 tbsp olive oil, nutritional yeast, and garlic powder.
4. Pulse 6-10 times until you reach the consistency of ricotta cheese.
5. Taste and adjust salt and seasonings as needed. Serve with gnocchi.

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Mini Gnocchi with Tofu Ricotta

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