Crispy skillet gnocchi with ricotta in a rich, sun-dried tomato sauce is a satisfying one-pan, 30-minute dinner! Serve on its own or with some crusty bread to scoop up that delicious sauce. (nut-free with gluten-free and soy-free options)
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Crispy skillet gnocchi with ricotta in a rich, sun-dried tomato sauce is a satisfying one-pan, 30-minute dinner! Serve on its own or with some crusty bread to scoop up that delicious sauce. (nut-free with gluten-free and soy-free options. 17 grams protein and 9 grams fiber per serving)

You all loved my spinach artichoke gnocchi, so I decided to make a skillet gnocchi recipe for you. I got some mini gnocchi, because they’re smaller and more fun to eat. Crisp them up with some garlic and sun-dried tomatoes, then just scoop a bunch of my tofu ricotta on top along with some basil pasta sauce or marinara sauce. Let it simmer for a few minutes, and it becomes a fantastic dinner. 
This easy skillet gnocchi is filling and very hearty. It has protein from the tofu ricotta mixture, and it’s creamy, cheesy, and amazing!

If you use an oven-safe skillet, you can also add some vegan cheese on top, such as a mixture of vegan parmesan and mozzarella, and broil it for a minute or two to melt and brown the cheese on top. It becomes even more delicious that way.

However you serve it, this skillet gnocchi is a super easy, super...