Baked Gnocchi with Vegan Tofu Ricotta

Heat the olive oil in a stock pot over medium heat. Add the shallot and a pinch of salt, pepper & red pepper flakes. Sauté for 60 seconds stirring frequently.
Add the garlic, tomato paste and Italian seasoning to the pot. Toss to coat evenly and sauté for another 30 seconds.
Add the fresh tomatoes, canned tomatoes and balsamic vinegar to the pot. Stir to combine. Lower heat and simmer for 30 minutes, stirring frequently.
While the sauce is simmering, combine the vegan ricotta with the parsley and stir to combine.
When the sauce is done, taste and adjust seasonings as needed.** Preheat the oven to 400 degrees and bring a pot of water to a boil. Cook the gnocchi according to the package instructions and drain.
Add the cooked gnocchi to the sauce and stir to combine.*** Spread dollops of ricotta on the top of the gnocchi and place in the oven, uncovered. Bake for 10-15 minutes, until the ricotta starts to brown. Remove from the oven, cover and allow to cool slightly while you make the rosemary garlic bread.
Prepare the rosemary garlic bread. Spread vegan butter on each slice of bread. Top with a sprinkle of garlic, rosemary and salt. Place on a baking sheet and turn the oven to broil. Cook until browned (approx. 3-4 minutes). Remove from the oven and slice the bread.
Add fresh basil and red pepper flakes to the gnocchi. Serve while hot with the rosemary garlic bread.