Skillet Gnocchi with Sun-Dried Tomato Garlic Ricotta
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Vegan Richa · by Vegan Richa★ 5.0 (5)

Skillet Gnocchi with Sun-Dried Tomato Garlic Ricotta

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 51%
CARBS 59G45% OF CAL
8G FIBER34G OTHER18G TOTAL SUGAR
FAT 22G38% OF CAL
4G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

One-pan skillet gnocchi with a creamy tofu-based ricotta and sun-dried tomato sauce, finished with spinach and mozzarella. A satisfying Italian dinner ready in 30 minutes.

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Nutrition & ingredients

Ingredients

serves 3
  • 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)
  • 2 cloves garlic (minced)
  • 2 tablespoons sun-dried tomatoes (chopped)
  • 1 to 2 tablespoons fresh basil
  • 12 ounces mini gnocchi
  • 1 cup water (divided)
  • 16 to 20 ounces pasta sauce (Use tomato basil pasta sauce, garlic pasta sauce, or marinara.)
  • pepper flakes
  • vegan mozzarella
  • more fresh basil
PREP
10M
SODIUM
1812MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.