Gnocchi Comfort Dish
Need a hug in a bowl but don't want to work too hard for it? This bubbling pan of gnocchi, gooey vegan cheese, and a rich tomato sauce is exactly what you need. Yes, you could use store-bought tomato sauce if you want to do this quickly, but making it from scratch is always better.
INGREDIENTS
500 gr of cherry tomatoes.
1 tbsp of brown sugar.
2 tbsp of red wine vinegar.
1 tsp of dried oregano,
1 tsp of dried rosemary,
and ½ tsp of dried thyme — or just dump in whatever Italian herbs you have.
Pepper and salt to taste.
1 block of tofu (200 gr) — marinated in soy sauce. Alternatively, use 1 cup of texturized soy marinated in vegetable broth.
½ a zucchini OR a whole eggplant — use eggplant if you have some Canarian paciencia, as it takes way longer to soften.
½ an onion.
Olive oil — a generous pour never hurt nobody.
500 gr of gnocchi — the ultimate pillow-y comfort food.
200 gr of vegan cheese — the melty kind, please, or this one if you have some left over
PREPARATION
the sauce
Heat a pot over medium-high heat and toss in the cherry tomatoes. Let them bake for about 5 minutes until they start to burst.
Throw in the brown sugar, red wine vinegar, oregano, rosemary, and thyme. Let the whole thing simmer for about 30 minutes. If it looks too dry, add a splash of water. While you wait, stare out the window and ponder life's great mysteries, or prepare the other things :)
Once it's done simmering, mix your tomato sauce.
the veggies & gnocchi
Meanwhile, chop up your onion and zucchini (or eggplant) into small bits.
Grab an oven-safe pan (make sure it's full metal, no melting plastic handles today!) and add 2 tbsp of olive oil.
Add the onion and your chosen veggie, and bake for a couple of minutes. Gradually add bits of water until the zucchini is soft. If you chose eggplant, settle in—it will take about half an hour to be ready.
Toss your marinated tofu or texturized soy into the pan with the veggies and bake for a couple more minutes.
Cook your gnocchi following the package instructions. Usually, this only takes about 2 minutes. Don't overcook them or you'll end up with potato mush. Drain them well and set aside.
the bake & serve
Pour your magical homemade tomato sauce into the pan with the veggies and soy/tofu, and give it a good stir.
Remove the pan from the heat and gently fold in the cooked gnocchi.
Cover the entire top with your vegan cheese. Don't hold back.
Slide the pan into the middle of the oven, turn the grill on at full force, and let it bubble away for about 15 minutes.
Pull it out (carefully, it's hot!), serve immediately, and enjoy your well-deserved comfort food. Insider tip: you can swap the veggies for anything you like, such as mushrooms for an extra protein hit!