Tofu ricotta dumplings, also known as gnudi, are given the spring treatment when served alongside asparagus, peas, and fresh mint all covered in a bright and tangy sauce. These lemon pepper vegan ricotta dumplings are a terrific way to welcome in warmer weather!
Tofu Ricotta Dumplings (Gnudi)
Gnudi are gnocchi-like dumplings originating from Italy that are larger and lighter than traditional gnocchi. But unlike typical ricotta dumplings, this vegan version is healthy and protein-rich due to the “ricotta” being made from tofu.
Although you can purchase vegan ricotta at most grocery stores today, we highly recommend making your own with this recipe for homemade Simple Vegan Ricotta Cheese, which only requires 6 ingredients and 5 minutes to make.
Once you have your plant-based ricotta, it is mixed with flour and a flax egg and then is scooped into roughly 2 inch diameter balls to form your dumplings. Afterward, the gnudi is briefly frozen to give them a firmer consistency while you prepare the rest of the ingredients.
However, the best thing about this recipe is probably the light and healthy springtime additions. The asparagus and peas provide freshness and the light vegan butter sauce is flavored with lemon and lots of cracked pepper for an easy sauce with vibrant flavor.
Finally, the ricotta dumplings are boiled and topped with the savory sauce along with fresh mint for a bright and nutritious springtime meal. Yay Spring!
WHAT YOU WILL NEED:
- Vegan Ricotta– Protein packed and super creamy, the tofu ricotta “cheese” is the perfect base for a tender dumpling.
- Flour – A combination of all-purpose flour and semolina flour make the ricotta hearty and dense.
- Flax Egg – The flaxmeal “egg” helps to add moisture and hold the dumpling ingredients together.
- Vegan Butter – The base of the sauce that adds a light and creamy texture.
- Asparagus – A slight crunch with amazing flavor. Who wouldn’t want asparagus in this dish?!
- Fresh Peas – Fresh peas add great color as well as a fun texture with each pop as you chew.
- Black Pepper – Add as much or as little as you want, but in our opinion it’s better to be heavy handed with this fragrant addition!
FAQ & Vegan Ricotta Dumping Tips:
What is the difference between gnudi and gnocchi?
- Gnudi is much larger and has a more pillow-like consistency due to the addition of ricotta. Meanwhile, gnocchi is traditionally made with potato and flour and therefore tends to be denser and chewier.
Can you replace the gnudi with gnocchi instead?
- Absolutely. If you prefer a smaller dumpling, homemade or store-bought gnocchi can also be used in this recipe. Additionally, you may enjoy this recipe for Springtime Gnocchi with Carrot Top Pesto instead.
Mix It Up.
- These “ricotta” dumplings can be enjoyed any time of year. Simply swap out the asparagus, peas, and mint for steamed spinach, roasted mushrooms, or even butternut squash or pumpkin in the fall. Also feel free to serve them with tomato sauce for a quick and easy option.
Freeze for Later.
- Additionally, these ricotta dumplings can also be frozen for up to 3 months for a quick and easy meal down the road. Simply freeze them on a pan until solid and then put them in a freezer-safe container or in a ziplock bag. Then, prepare them as directed.
Time to Make… Lemon Pepper Vegan Ricotta Dumplings!
If you are also ready to welcome in warmer weather with a bright and fresh meal, give these vegan ricotta dumplings a try. It doesn’t get any better than these tender dumplings alongside lemony spring vegetables. Enjoy!
Finally, if you have made these ricotta dumplings, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Homemade lemon pepper vegan ricotta dumplings served alongside a springtime mix of asparagus, peas, and fresh mint. Fresh and comforting!
- 3 Cups Vegan Ricotta (Try this recipe for Simple Vegan Ricotta Cheese)
- 1 Flax Egg
- 2 1/4 Cup All-Purpose Flour
- 1/2 Cup Semolina Flour
- 2 Tbsp Vegan Butter
- 2 Cloves Garlic (Minced)
- 1/2 lb Asparagus (Chopped into bite-sized pieces)
- 1/4 Cup Lemon Juice
- 1 Cup Fresh Green Peas (Frozen works too)
- 1 Cup Dumpling Water
- 1 Tbsp+ Fresh Cracked Black Pepper
- Place the vegan ricotta into a large bowl and add the flax egg. Add the flour a little at a time, stirring to combine thoroughly before adding more until all of the flour is mixed well. Allow dough to rest for 30 minutes.
- Sprinkle the semolina flour onto a large baking sheet and using a spoon scoop a dollop of dough approx 2 inches in diameter. Place them onto the baking sheet and roll them to coat with the semolina flour. Once all of the dough is used, place them into the freezer for at least 30 minutes.
- While the dumplings freeze, prepare the produce for the sauce.
- Cook the dumplings. Place a large pot of water over medium/high heat until it boils. Carefully place the frozen dumplings into the boiling water until they float and are tender. Approx 3 minutes. Remove dumplings from the water with a slotted spoon and set aside.
- Make the sauce. In a deep frying pan, melt the vegan butter over medium heat. Add the garlic and allow to cook for 1 minute. Next add the asparagus and 1 cup of dumpling water, cover and allow the asparagus to cook. Approx 3 minutes. Next add the lemon juice, peas and black pepper.
- Place a few dumplings into a pasta bowl and spoon the sauce over them. Garnish with optional pea shoots, fresh mint and vegan Parmesan, if desired.
- Serve immediately and enjoy!
- Leftover dumplings and sauce can be refrigerated in an airtight container for up to 5 days or the formed ricotta dumplings can be frozen (prior to boiling) for up to 3 months.
Keywords: Vegan Ricotta Dumpling Recipe, Vegan Spring Gnudi, Lemon Pepper Vegan Ricotta Dumplings