Green Gnocchi al Forno
What do you do when you want something creamy and cheesy and filling but you’re trying to balance all that indulgence with that little voice inside your head telling you to eat healthier? It turns out you can have it both ways. This oven-baked gnocchi is rich and decadent but—I’ve swapped out heavy cream for swapped silken tofu—which cuts over 1,000 calories and nearly all the saturated fat while adding about 30 grams of plant-based protein to the sauce (which also has 5 ounces of spinach to boot!). The result is just as creamy, but lighter, more filling and better for heart and metabolic health. A win win in my book.
Serves 4-6
INGREDIENTS
5 ounces baby spinach (about 4 cups, packed)
One 16-ounce block silken tofu
½ cup milk
¼ cup extra virgin olive oil, plus more for pan
1 tablespoon white or yellow miso
1 teaspoon soy sauce
½ teaspoon garlic powder
1 teaspoons onion powder
1 cup ricotta cheese
1 cup freshly grated pecorino cheese, divided
1½ cups freshly shredded mozzarella
Salt and pepper
2 pounds uncooked shelf-stable potato gnocchi
Minced flat leaf parsley, for garnish
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 425F with rack in center position.
In a blender combine tofu, milk, spinach, miso paste, soy sauce, olive oil, garlic powder and onion powder, ½ cup pecorino and blend until smooth. Season with salt and pepper.
Grease a 9x13” baking dish or 12” oven proof skillet with olive oil. Add half the gnocchi in an even layer, then pour half the sauce atop, using a spatula to smooth over all the gnocchi. Dollop evenly with ricotta, then sprinkle with half the mozzarella. Add remaining gnocchi, the top with remaining sauce, ensuring all the gnocchi is covered. Sprinkle with remaining pecorino and mozzarella.
Bake for 25 to 50 minutes or until gnocchi is tender and top is golden brown and bubbling. Remove from oven and let sit for 5 minutes, then garnish with parsley and serve.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter