Blend the tofu and nutritional yeast in a food processor until smooth.

Transfer to a mixing bowl and gradually incorporate the flour, then add oil, salt, and optional onion granules. Mix with a fork, then use your hands to form a dough.

Lightly flour a surface to prevent sticking. Knead the dough until smooth and uniform.

Divide into two or three portions and roll each into a long rope, about ½ inch thick.

Cut the ropes into small gnocchi pieces, about 1 inch in size.

Place on a floured tray, ensuring they don’t touch.

In a large saucepan over medium heat, add a drizzle of olive oil and sauté the carrot, celery, onion, garlic, rosemary, and optional sage for 5–8 minutes, until soft and fragrant.

Remove the rosemary and sage, then stir in the chopped tomatoes and a splash of vegetable stock. Season with salt and pepper.

Add the basil and let it simmer for 10 minutes, stirring occasionally.

Finish with nutritional yeast and mix well.

Bring a large pot of salted water to a boil. Add the gnocchi in batches, stirring to prevent sticking.

Once they float to the surface (about 1 minute), use a slotted spoon to transfer them directly into the tomato sauce.

Let the gnocchi absorb the sauce for a couple of minutes before serving.

Plate the gnocchi and top with additional basil and plant-based Parmesan-style cheese. Enjoy warm!