High Protein Tofu Gnocchi with Creamy Tomato Sauce

0 Remove tofu from container and drain excess water - no need to press. Use your hands to crumble and mash the tofu into a bowl. Add flour, nutritional yeast and sea salt, and use your hands to knead for about 3-5 minutes until a ball of dough is formed, adding additional flour if the dough feels too sticky.
1 Transfer the ball of dough to a floured surface and cut into 4 sections. Use your hands to roll out each section into a 1" thick log and cut into 1" pieces. Optional to use a fork or gnocchi press to roll the gnocchi and add a design on each piece.
2 Bring a large pot of generously salted water to a boil and working in batches, add the gnocchi to the water and boil for 2-3 minutes until it floats to the surface. Use a strainer or slotted spoon to remove the gnocchi and transfer to a paper towel or cutting board.
3 Meanwhile, heat a skillet over medium heat and add a splash of water or cooking oil to coat. Add in the garlic and sauté for 30 seconds until fragrant. Add in the tomato paste and balsamic, stirring for about 60 seconds to caramelize.
4 Add the tomatoes and reduce heat to medium low, adding a splash of water if the skillet seems too dry. Cover and cook for about 3 minutes until tomatoes have blistered. Use the back of a wooden spoon to smash. Pour in the coconut cream and nutritional yeast, and bring to a gentle simmer, cooking for 5-7 minutes until thickened and saucy. Season with salt and pepper to taste.
5 Transfer the gnocchi to the skillet of sauce and stir to heat through and coat. Serve hot topped with fresh basil or parsley.