Vegan Sheet Pan Gnocchi with Tofu Ricotta

The perfect recipe to use up those summer tomatoes.

These days I need meals to be pretty hand-free. Something I can chuck into the oven with one hand and have dinner ready relatively quickly. With a new babe our dinners are a lot shorter and less luxurious. I must admit, I do miss making fussy mela from time to time but day to day sheet pan dinners are saving us. 

This one particularly is a play on a recipe from Bon Appetit, I love the concept of sheet pan pasta dinner but found their recipe a little bland and lacking balance. Feeding and caring for a new baby, I've noticed my nutritional needs have shifted, I need more protein and healthy fats to feel balanced throughout the day. Focusing on just carbs like the initial recipe suggests leaves me feeling tired and groggy. Instead I've chosen to add more veggies and protein by making a really delicious tofu ricotta. I love how fresh and easy this recipe is. In my opinion its the perfect way to use up an abundance of garden tomatoes. 

Vegan Sheet Pan Gnocchi with Tofu Ricotta 

Ingredients

1 18oz package of gnocchi 

2 pints of cherry tomatoes

¼ cup olive oil 

1-2 tsp chilli flakes 

1 red pepper chopped 

1 medium red onion chopped 

3 cloves of garlic 

2-3 handfuls of arugula or baby spinach 

salt and pepper to taste 

3 Tbsp pesto*optional 

Parmesan and chili oil for serving *optional 

For the Tofu Ricotta 

1 block medium firm tofu, drained 

2 Tbsp nutritional yeast 

1 Tbsp Olive oil 

½ Tbsp miso paste

½ tsp sea salt 

¼ tsp pepper 

Juice and zest of one lemon 

Directions

In a food processor combine all of the ingredients for the tofu ricotta, pulse until you reach ricotta consistency. Cover and refrigerate until ready to use. This can be made 2 days in advance if desired. 

Preheat the oven to 425and  toss onion, garlic, tomatoes, peppers, gnocchi and half of the olive  oil on a rimmed baking sheet to coat; season generously with  chili flakes, salt and pepper. 

Roast in a hot oven for 30 minutes stirring occasionally. Remove from the oven when the gnocchi are browned and the tomatoes burst. Add remaining olive oil and check for seasonings, you may need a bit more salt here. 

Add in your arugula or spinach and stir through to gently wilt the greens. Serve with dollops of tofu ricotta, parmesan cheese, pesto and chilli oil. 

Store any leftovers in an airtight container for up to two days.