Spring Baked Gnocchi with Lemon Tofu Cream Jump to Recipe Leave a Review Pin RecipeSpring Baked Gnocchi with Tofu Lemon Cream- easy to make and packed with 30-grams of protein, this plant-based meal that is sure to impress everyone! (vegan + gluten-free option) Boy oh boy, have I got the perfect spring meal for you! My husband is usually pretty subdued with his reactions to my recipes but not this one.Nope.He RAVED about it.

I have to agree with him.It is definitely restaurant quality.Made with fresh seasonal produce and crispy baked gnocchi served over top a silky lemon cream…it’s pretty darn incredible.

Let me show you how easy it is to make! Spring Baked Gnocchi Ingredients Extra Firm Tofu– I recommend using extra firm tofu to keep the protein content of the recipe high.If you need a soy-free version, feel free to substitute fava bean tofu instead.Just start with a smaller amount of liquid as the fava tofu is smaller in weight.

Lemon Juice– Fresh squeezed is most ideal for a bright lemon flavor.White Vinegar– Provides more tang while balancing out the lemon.Nutritional Yeast– Technically optional but recommended for more protein and a subtle cheesy flavor.

Gnocchi- I like to us use traditional potato gnocchi but you can swap with gluten-free gnocchi, or even cauliflower gnocchi from Trader Joes.Just keep an eye on the cooking time as it may vary.Asparagus- Fresh asparagus is ideal for best results.

Make sure to chop off the toug

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