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Roasted Tomato Sauce over Pan-Toasted Gnocchi

Roasted Tomato Sauce over Pan-Toasted Gnocchi

Keyword meal prep
Author Robin Asbell


  • 3 cups roasted tomatoes see recipe
  • 1 pound prepared gnocchi vacuum sealed
  • 1 1/2 cups cauliflower florets
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup frozen basil puree see recipe

Cashew Parm

  • 1/2 cup roasted cashews
  • 1/2 cup panko
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon fresh lemon zest
  • 1/2 teaspoon salt


  • For the sauce: thaw the tomatoes, if frozen, then place in a saute pan over medium-high heat. Stir until thick, taste for salt. Just before serving, stir in basil puree.
  • For the gnocchi, place a large saute pan over medium heat and drizzle in the olive oil. Add the gnocchi and cauliflower and stir for about 10-15 minutes, until the gnocchi is crisp on the outside, and the cauliflower is tender.
  • Serve gnocchi with sauce, and cashew parm, if desired.

Cashew Parm

  • In a food processor, pulse the cashews until minced finely. Add the remaining ingredients and pulse to mix.
    Transfer to a jar and store in the refrigerator for about 3-4 months.