Baked Gnocchi with TVP in a Rosé Sauce
Servings
4
to 6 servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesA comforting dish, perfect when you need something simple and satisfying. A creamy rosé sauce with cherry tomatoes, spinach, and TVP for a good dose of plant-based protein, all baked to perfection. No fuss, just good food!
Ingredients
2 tbsp olive oil
2 French shallots, chopped
3 garlic cloves, minced
1 tsp dried Italian seasoning
¼ tsp red pepper flakes (optional)
1 pint cherry tomatoes (551ml), halved
¼ cup tomato paste
¾ cup tomato sauce
1 ¼ cups 15% cooking cream
1 cup vegetable broth
1 cup textured vegetable protein (TVP)
2 packs store-bought gnocchi (500g each)
3-4 handfuls baby spinach
1 ball fresh mozzarella (227g), torn into pieces
½ cup grated Parmigiano Reggiano
Fresh basil for garnish
Instructions
- In a skillet or shallow Dutch oven, heat 2 tbsp olive oil over medium heat. Add the chopped shallots and minced garlic, cooking for about 2 minutes.
- Stir in the Italian seasoning, red pepper flakes (if using), and halved cherry tomatoes. Season with salt, add 2 tbsp water, cover, and cook for 3-4 minutes.
- Add the tomato paste, tomato sauce, cooking cream, and vegetable broth. Season with salt and bring to a boil. Stir in the TVP, reduce to low heat, and let simmer for 10 minutes, stirring occasionally.
- Meanwhile, cook the gnocchi according to the package instructions.
- Stir in the baby spinach and cooked gnocchi. Adjust the sauce consistency with some reserved pasta water if needed.
- If using a skillet, transfer the mixture to a round or square ovenproof dish.
- Preheat the oven to 400°F and position the rack in the middle.
- Spread the gnocchi evenly in the dish or skillet. Top with torn fresh mozzarella and grated Parmesan.
- Bake for 10-15 minutes, until the cheese is melted. For a golden finish, broil for a few minutes at the end.
- Let cool for 5 minutes. Garnish with fresh basil and a sprinkle of black pepper.
