Spring Baked Gnocchi with Tofu Lemon Cream
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked gnocchi with spring vegetables and a creamy lemon tofu sauce made with nutritional yeast. Plant-based and protein-packed, it's a satisfying main course with fresh seasonal flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 16-ounce package gnocchi (use gluten-free, if desired)
- 1 bunch asparagus (tough ends removed then chopped into 2-3inch pieces)
- 1 cup thiny sliced leeks (about 2 leeks, white and light green parts only)
- 1 cup green peas (fresh or frozen)
- high heat oil spray
- 16 ounces extra firm tofu (drained)
- 4-5 tablespoons lemon juice (from about 2 lemons)
- 4 tablespoons distilled white vinegar
- 2 tablespoons nutritional yeast
- 1-2 teaspoons fine sea salt (start with 1 and add more, to taste)
- 3-5 tablespoons water
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1344mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 514mg
- Calcium
- 379mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1344MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.