Skillet Gnocchi with Sun-Dried Tomato Garlic Ricotta

By:

jeremy

Published:

March 29, 2026

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Skillet Gnocchi with Sun-Dried Tomato Garlic Ricotta offers a delightful blend of textures and flavors that can turn an ordinary evening into a cozy dining experience. The soft, pillowy gnocchi pairs beautifully with the velvety, garlicky ricotta-like spread, enriched with sun-dried tomatoes and fresh herbs. Every bite presents a perfect balance of creamy and savory, with the aroma of garlic lingering in the air, beckoning you to take a seat at the table.

I stumbled upon this magical dish during a weeknight dinner experiment. Attempting to create something quick yet special, I quickly fell in love with the simplicity of the recipe. It all starts with just a few ingredients you probably already have in your pantry or fridge and turns into a pasta dish that rivals any restaurant meal. It’s easy, flavorful, and incredibly satisfying—exactly what I crave after a long day! You’ll want to give this Skillet Gnocchi with Sun-Dried Tomato Garlic Ricotta a try and impress your family or friends with a delicious homemade dinner.

Why You’ll Love This Recipe

Simple & Quick: Whip this up in just 30 minutes—perfect for busy weeknights!
Irresistible Flavor: A harmonious medley of garlic, sun-dried tomatoes, and creamy “ricotta” coats the gnocchi.
Eye-Catching Appeal: The vibrant colors make for a stunning presentation that’s sure to impress.
Flexible Serving: Perfect for a cozy family dinner or a casual gathering with friends.
Diet-Friendly Options: Easily adaptable for vegan diets, ensuring everyone can enjoy it!

Ingredients You’ll Need

7 ounces firm or extra-firm tofu: This is the star ingredient for your creamy ricotta substitute, giving a lovely texture.
2 tablespoons nutritional yeast: Adds a cheesy, umami flavor that elevates the tofu blend.
1 teaspoon miso: Brings depth to the ricotta mix; choose white miso for a milder flavor or red for more punch.
1 teaspoon Italian seasoning: A blend of herbs to enhance that classic Italian taste; feel free to adjust it to your liking.
1 teaspoon dried basil: Fresh or dried basil adds fragrant, aromatic notes to the dish.
1 tablespoon lemon juice: This brightens up the creamy ricotta, balancing the flavors.
½ teaspoon garlic powder: A simple way to amp up the garlic flavor without hassle.
½ teaspoon onion powder: A great addition for that savory depth in the ricotta.
¼ teaspoon black pepper or pepper flakes: For a hint of heat; use pepper flakes if you enjoy a spicy kick.
¼ teaspoon salt: Essential for enhancing flavor; adjust to taste as needed.
2 teaspoons olive oil: For sautéing the gnocchi until they achieve golden edges.
¼ cup vegan mozzarella shreds (optional): For those who want that melty, stretchy cheese effect.
2 ounces frozen spinach: Thawed and pressed to remove excess moisture; it boosts nutrition without overpowering the flavor.
2 cloves garlic, minced: Fresh garlic gives a robust, aromatic flavor to the dish.
2 tablespoons sun-dried tomatoes, chopped: For tangy sweetness and bursts of flavor.
1 to 2 tablespoons fresh basil: Just before serving, adds a fresh finish to the dish.
12 ounces mini gnocchi: The foundation of this meal; choose store-bought for convenience or make your own!
1 cup water, divided: Helps to create a saucy texture during cooking.
¼ teaspoon salt: Added to the cooking water for flavor.
16 to 20 ounces pasta sauce: Go for tomato basil, garlic pasta sauce, or marinara—your choice!
Pepper flakes: A dash to garnish for extra flavor.
Vegan mozzarella: To sprinkle on top for that cheesy layer.
More fresh basil: Additional garnish for vibrant color and flavor.

How to Make Skillet Gnocchi with Sun-Dried Tomato Garlic Ricotta

Prepare Tofu Ricotta: In a food processor (or a bowl if you prefer), add 7 ounces of firm or extra-firm tofu, 2 tablespoons of nutritional yeast, 1 teaspoon of miso, 1 teaspoon Italian seasoning, 1 teaspoon dried basil, 1 tablespoon of lemon juice, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon black pepper, and ¼ teaspoon salt. Blend until smooth, then mix in 2 ounces of thawed and pressed spinach. Set aside this creamy mixture.
Cook the Gnocchi: In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add 12 ounces of mini gnocchi to the pan and cook for about 3 minutes until golden on some edges. Give it a stir, and continue to cook for another 5 minutes, stirring every 30 seconds until nicely golden.
Add Aromatics: Toss in 2 cloves of minced garlic and cook until fragrant, about half a minute. Then add 2 tablespoons of chopped sun-dried tomatoes and 1 to 2 tablespoons of fresh basil, stirring everything together.
Combine Ingredients: Lower the heat to low, then carefully pour in ½ cup of water. Next, scoop dollops of the tofu ricotta mixture evenly over the gnocchi. Spoon in your choice of 16 to 20 ounces of pasta sauce around the ricotta. Add the remaining ½ cup of water around the edges, cover with a lid, and let it cook for 12 to 14 minutes. If it’s not bubbling, increase the heat to medium-low at that point.
Final Touches: Once it starts boiling, return to low and simmer for another 10 minutes. Garnish with pepper flakes and optional vegan mozzarella, cover, and let it melt for a minute.
Optional Oven Broil: If you’re using an ovenproof skillet, sprinkle extra mozzarella on top, and broil in the oven for 1 or 2 minutes until golden brown. Remove from the oven and serve hot.

Storing & Reheating

Leftovers can be stored in an airtight container in the fridge for up to 3 days. If you’re planning to keep it longer, it can be frozen for up to 3 months. To reheat, simply warm it in a skillet over medium heat or microwave until heated through, stirring occasionally. Keep in mind, the texture may change slightly, but a splash of water can help refresh the creaminess.

Chef’s Helpful Tips

Avoid pressing the tofu too hard; you want it creamy, not dry.
For a thicker sauce, consider simmering it uncovered for a few extra minutes.
Make sure to cook the gnocchi until they are golden for the best texture and flavor.
Experiment with different types of pasta sauce based on your taste preferences. A roasted garlic sauce adds a delicious twist!
If you prefer more vegetables, toss in some bell peppers or zucchini along with the gnocchi for added color.

With its comforting textures and vibrant flavors, this dish truly stands out as a perfect option for busy nights or when friends come over for an informal gathering. The blend of creamy tofu ricotta, tangy sun-dried tomatoes, and soft gnocchi makes each bite delectable. Don’t hesitate to explore variations and make it your own.

Recipe FAQs

Can I use store-bought gnocchi?

Absolutely! Store-bought gnocchi saves you time and can easily be found in most grocery stores. Just make sure to follow the package instructions for cooking.

What if I can’t find vegan mozzarella?

If you can’t find vegan mozzarella or prefer not to use it, you can simply skip that ingredient. The dish will still be delicious with the creamy tofu ricotta and pasta sauce.

Can I make the tofu ricotta ahead of time?

Yes! You can prepare the tofu ricotta mixture in advance and store it in the refrigerator for a day or two. Just give it a good stir before using.

How do I make this dish gluten-free?

To make Skillet Gnocchi with Sun-Dried Tomato Garlic Ricotta gluten-free, simply substitute the mini gnocchi with gluten-free gnocchi alternatives, which are widely available. Enjoy!