For Homemade Gnudi That Doesn't Fall Apart, Go Vegan

There aren't many culinary instances where vegan cheese receives praise, and the most commonly echoed critique is that it doesn't melt. But, when it comes to making gnudi at home, vegan cheese reigns superior because it doesn't dissolve under heat. Traditionally made with ricotta cheese, gnudi looks a lot like gnocchi, only it's really just glorified ravioli without the pasta. As simple as it is, the dish is tactically challenging to pull off, requiring a light hand when dropping the balls of cheese into boiling water and a whole lot of patience when they inevitably break.

However, if you should choose to use vegan ricotta, that doesn't have to be the case. Before all of you vegan cheese skeptics ask, vegan ricotta can be made very simply and yes, whether you use nuts or tofu, Healthline can confirm that it will, in fact, contain protein. With as few as two ingredients, some seasoning, and a food processor, you can have yourself a plant-based ricotta alternative that won't fall apart when you're making your gnudi at home.

How to make vegan gnudi and what to pair it with

There are many ways to make your own vegan ricotta cheese and like most vegan dairy alternatives, most tend to depend on a base of blended nuts. But when it comes to your gnudi, your vegan ricotta can be even simpler than that, requiring just two ingredients — firm or extra-firm tofu and artichokes. Unlike the cow-made kind, your plant-based dollops will actually hold their own when you drop them into boiling water. After blending all of your ingredients in the food processor, you can begin spooning out scoops and carefully placing them into the pot.

Similar to gnocchi, you'll know your gnudi is done when it bobs to the surface. Then you can move on with making your sauce — marinara is traditional, but a lemon butter sauce would work just as well. Now this hack is strictly tactical, so don't feel like just because the ricotta clouds in your gnudi are vegan that everything else has to be. If you're open-minded enough to try a tofu base in this traditionally dairy-centered Italian dish, you're already well on your way to climatarian eating — so load it up with all the real grated parmesan, basil, and pine nuts your heart desires.