Vegan Tomato Ricotta Gnocchi

Pillowy and delicate vegan tomato ricotta gnocchi. In Italy gnocchi are usually served as a first course, but we love to eat it as a main course. Served with a green salad, it's the perfect comforting and satisfying meal. Hope you love!

The Recipe

Vegan Tomato Ricotta Gnocchi (3-4 servings)

Ingredients

8 ounces / 227 g vegan almond ricotta

1/3 cup / 50 g vegan parmesan cheese, grated

5 tablespoons tomato paste

2/3 cups / 100 g all-purpose flour

1/4 cup / 40 g semolina flour

salt to taste

2 tablespoons vegan butter

10 sage leaves

Instructions

1. In a bowl combine ricotta, grated parmesan cheese, tomato paste, flour and semolina and knead until smooth. Season with salt. Let rest in the fridge for about 15 minutes.

2. Divide the dough into 3 equal pieces. Roll out each into a rope about 8 inches / 20 cm. With a knife cut crosswise so that you get 12 pieces. Repeat with remaining dough. 

3. In a pot bring water to boil, add gnocchi, reduce heat and let simmer until they start to swim at the surface. Drain gnocchi.

4. In a pan heat 2 tablespoons of vegan butter. Stir-fry sage until aromatic, add gnocchi and cook for a few minutes. Serve with roasted pine nuts and vegan parmesan cheese, if desired. ENJOY!