Summer Vegetable Baked Gnocchi with Herbed Tofu ‘Ricotta’

Summer Vegetable Baked Gnocchi with Herbed Tofu ‘Ricotta’- Easy to prepare and loaded with flavor, each serving packs 22 grams of protein! (vegan + gluten-free option)

I know you guys a love a sheet pan meal as much as I do so today we’re serving up a summertime version of my favorite baked gnocchi!

This one features an herbed tofu ‘ricotta’ which is such a great way to enjoy tofu. It has a delightful creamy texture and plenty of herby umami flavor. Plus it seriously amps up the protein of this dish which will leave you feeling nice and satiated.

• Gnocchi- You can use whole wheat gnocchi, gluten-free gnocchi or cauliflower gnocchi for a grain-free option. I have only tested the recipe with wheat-based gnocchi so keep a close eye when cooking if you use a different kind.
• Oil Spray- Whatever your preferred neutral cooking oil is. Avocado oil is a good high-heat option.
• Zucchini- If you have a large zucchini then you’ll only need one, otherwise use two if they are small.
• Bell Pepper– I love red bell pepper here but any color works.
• Corn- Because what is a summer recipe without corn?
• Tomatoes- Grape or cherry tomatoes are ideal for roasting on the sheet pan, but any kind will work if you don’t mind chopping them up.
• Tofu- Extra firm tofu contains the highest protein so the recipe is written using that variety. However, if you don’t have a high speed blender then firm or silken tofu will be easier to break down. Just keep in mind you will need less liquid (such as lemon juice) since the water content is higher.
• Lemon Juice- For a tart flavor that’s reminiscent of dairy. I don’t recommend substitutes here.
• White Vinegar- Not totally necessary but good for balancing the lemon flavor while still adding acidity.
• Miso Paste- You can skip this if you’re using nutritional yeast but if you have some on hand, definitely add it.
• Nutritional Yeast- You can skip this if you’re using miso paste but if you have some on hand, definitely add it.
• Dried Herbs- Basil and oregano pair well with the summer vegetables but feel free to use whatever herbs you like.
• Salt- Feel free to add more or use less, according to your preferences.

1. Bake the gnocchi for 10 minutes.
2. Add the vegetables to the oven and bake for another 15 minutes.
3. Prepare the tofu ‘ricotta’ by adding everything to a blender. Blend until smooth.
4. Serve warm gnocchi and vegetables over top tofu ricotta!

If you have a Vitamix, that will work best to achieve a smooth texture while maintaining a thicker consistency. I use the tamper stick to help it blend without adding too much water.

If you need to use a regular blender, you will likely have to add a bit more water to help it blend. The texture will be a bit thinner as a result. Be sure to stop and scrape down the edges in between blending. If you have time to prepare the ‘ricotta’ in advance, it will thicken back up in the refrigerator if you let it sit for a day or two.

To make it soy-free, you can substitute FAVA bean tofu (you will want to start with just 1-2 tablespoon lemon juice instead of 1/4 cup). Or you can make my cashew ‘ricotta’ from this recipe.