Skillet Gnocchi with Sun-Dried Tomato Garlic Ricotta
One pan skillet gnocchi with ricotta in a rich, sun-dried tomato sauce is a satisfying one-pan, 30-minute dinner! Serve on its own or with some crusty bread to scoop up that delicious sauce. (nut-free with gluten-free and soy-free options)
Servings: 3
Ingredients
For the Tofu Ricotta
- 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
For the 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 Use tomato basil pasta sauce, garlic pasta sauce, or marinara.
For Garnish
- pepper flakes
- vegan mozzarella
- more fresh basil
Instructions
Make the ricotta mixture.
- You can either use a food processor or add everything to a bowl and mix really well. For the food processor method, add everything except the spinach, and process until the mixture is homogeneous, then mix in the spinach and set aside. I prefer using a food processor, because it makes the mixture more like a creamy cheese or pâté-like mixture.
- If using the bowl method, crumble the tofu very well, add all of the remaining tofu ricotta ingredients (except spinach), and press and mix until the mixture is somewhat smooth and not too chunky. Add in the spinach, mix, and set aside.
Make the skillet gnocchi.
- Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the gnocchi and cook until it starts to get golden on some edges, about 3 minutes. Stir, then keep stirring every 30 seconds, so the gnocchi can get golden on more edges, for about 5 minutes total. Then, mix in the garlic and cook for about half a minute. Mix in the sun-dried tomatoes and fresh basil if using. Reduce the heat to low, and add ½ cup of the water.
- Scoop dollops of the tofu ricotta mixture over the gnocchi and spoon pasta sauce between that, all over the gnocchi. Use up all of the ricotta and however much sauce you want. Gently pour the remaining ½ cup of the water around the edges, then cover with a lid and let the mixture cook for 12 to 14 minutes. You want it to come to a boil initially, so increase the heat to medium-low, if needed. Once it starts boiling, reduce the heat to low again, and continue to simmer, covered, for about more 10 minutes.
- Open the lid, garnish with pepper flakes and vegan mozzarella, then cover again for a minute (increase heat to medium to help melt the mozzarella). Serve this delicious gnocchi with some garlic bread or as-is, or topped with fresh basil and more pepper flakes, if you like.
Optional Broiler Step
- If you’re using an ovenproof skillet, you can sprinkle more mozzarella on top of the gnocchi and put it in the oven to broil for a minute or two until the mozzarella melts and starts to get golden brown on top. Then remove the skillet from the oven and serve hot.
Video
Notes
To increase the protein, add some hemp seeds to your ricotta mixture.
This skillet gnocchi recipe is nut-free as written, as long as you use a nut-free vegan mozzarella.
To make this recipe gluten-free, use gluten-free gnocchi.
It is not soy-free since it uses tofu, but you can make it soy-free by making a soy-free cashew ricotta in the food processor. You’ll need about ¾ cup of cashews and can use chickpea miso instead of white miso. Add water, as needed, to get a ricotta-like texture in the food processor.
Nutrition
Calories: 399kcal | Carbohydrates: 60g | Protein: 17g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 682mg | Potassium: 777mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2952IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 8mg