Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 shallot (diced)
  • salt & pepper (to taste)
  • red pepper flakes (to taste, optional)
  • 3 cloves garlic (diced)
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 2 cups fresh tomatoes (quartered, I used pearl tomatoes)
  • 1 28-ounce can crushed tomatoes
  • 2 tbsp balsamic vinegar
  • 1 16-ounce package gnocchi
  • 8 oz vegan ricotta*
  • 2 tbsp fresh parsley
  • fresh basil
  • 4 slices sourdough (or 2 large slices)
  • vegan butter
  • garlic powder
  • dried rosemary
  • salt

Instruction

  • Heat the olive oil in a stock pot over medium heat. Add the shallot and a pinch of salt, pepper & red pepper flakes. Sauté for 60 seconds stirring frequently.
  • Add the garlic, tomato paste and Italian seasoning to the pot. Toss to coat evenly and sauté for another 30 seconds.
  • Add the fresh tomatoes, canned tomatoes and balsamic vinegar to the pot. Stir to combine. Lower heat and simmer for 30 minutes, stirring frequently.
  • While the sauce is simmering, combine the vegan ricotta with the parsley and stir to combine.
  • When the sauce is done, taste and adjust seasonings as needed.** Preheat the oven to 400 degrees and bring a pot of water to a boil. Cook the gnocchi according to the package instructions and drain.
  • Add the cooked gnocchi to the sauce and stir to combine.*** Spread dollops of ricotta on the top of the gnocchi and place in the oven, uncovered. Bake for 10-15 minutes, until the ricotta starts to brown. Remove from the oven, cover and allow to cool slightly while you make the rosemary garlic bread.
  • Prepare the rosemary garlic bread. Spread vegan butter on each slice of bread. Top with a sprinkle of garlic, rosemary and salt. Place on a baking sheet and turn the oven to broil. Cook until browned (approx. 3-4 minutes). Remove from the oven and slice the bread.
  • Add fresh basil and red pepper flakes to the gnocchi. Serve while hot with the rosemary garlic bread.