Spring 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 tough ends on the bottom.
- Leeks- Shallot, yellow onion or red onion would work in place of the leeks, if desired.
- Peas- I can never find fresh peas but thankfully frozen peas are great in this recipe.
- High Heat Oil– I like to use olive oil spray to minimize the amount of oil used but feel free to use whatever neutral-flavored oil you prefer.
How to Make Spring Baked Gnocchi
- Arrange gnocchi on baking sheet and lightly coat with oil. Bake for 10 minutes.
- Prepare lemon tofu cream by combining everything in a high speed blender. Blend until smooth.
- Arrange vegetables on a second baking sheet and lightly coat with oil. Bake in oven with gnocchi for 15 minutes more.
- Serve gnocchi and vegetables warm over top lemon tofu cream, and enjoy!
Do you have to have a high speed blender?
Not necessarily. A Nutribullet or Vitamix are best for breaking down extra firm tofu. However, you can swap extra firm tofu with silken tofu and use a regular blender. You will have start with just 1-2 tablespoons of the lemon juice and vinegar, then add more as needed.
More Spring-Inspired Recipes To Try
Spring Baked Gnocchi with Tofu Lemon Cream
Easy to make and packed with 30-grams of protein per serving, this plant-based meal that is sure to impress everyone! (vegan + gluten-free option)
Servings: 4
For the Sheet Pan
- 1 16-ounce package gnocchi, use gluten-free, if desired
- 1 bunch asparagus, tough ends removed then chopped into 2-3inch pieces
- 1 cup thiny sliced leeks, about 2 leeks, white and light green parts only
- 1 cup green peas, fresh or frozen
- high heat oil spray
For the Lemon Tofu Cream
- 16 ounces extra firm tofu, drained
- 4-5 tablespoons lemon juice, from about 2 lemons
- 4 tablespoons distilled white vinegar
- 2 tablespoons nutritional yeast
- 1-2 teaspoons fine sea salt, start with 1 and add more, to taste
- 3-5 tablespoons water
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Preheat oven to 400°F. Line two baking sheets with parchment paper or a silicone mat.
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Spread the gnocchi out on one of the baking sheets. Lightly spritz with oil and toss to combine. Bake in the oven for 10 minutes.
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Meanwhile, prepare the lemon tofu cream by combining all of the ingredients (starting with 1 teaspoon salt and 3 tablespoons water) in a high speed blender. Blend until smooth. Add a tablespoon of water at a time to help blend, as needed. Add more salt, if desired, to taste. The texture should be thick and creamy, not runny.
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On the second baking sheet, arrange the asparagus, leeks and peas. Spray with high heat oil then add to the oven with the gnocchi (after gnocchi has baked for 10 minutes). Bake everything for an additional 10-15 minutes, until vegetables are tender.
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Serve warm over top lemon tofu cream. Garnish with pepper and grated vegan parmesan (optional) and enjoy!
Nutrition Facts are an estimate and may vary, depending on specific ingredients you use.
Calories: 512kcal, Carbohydrates: 64g, Protein: 30g, Fat: 15g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 0.4g, Sodium: 595mg, Potassium: 661mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1871IU, Vitamin C: 32mg, Calcium: 101mg, Iron: 8mg
