Summer Vegetable Baked Gnocchi with Herbed Tofu ‘Ricotta’ Jump to Recipe Leave a Review Pin RecipeSummer 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.

Summer Vegetable Baked Gnocchi with Herbed Tofu ‘Ricotta’ Ingredients 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 protei

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