Comfort Size Tofu Gnocchi with Burst Tomatoes

Whisk together 1-1/3 cups flour, 1-1/4 tsp tapioca starch, 3/4 tsp salt, and 1/2 cup + 2 tbsp nutritional yeast.

Add 1-14oz pack silken tofu to the flour mixture and use a fork to gently incorporate.

Dust hands with flour and gently press the mixture together to form dough (dough should be sticky; do not knead too much or gnocchi will be tough).

Dust a cutting board generously with flour and divide the dough into 8 roughly equal pieces.

Roll each piece into a log shape about 3/4 inch in diameter.

Dust a sharp knife with flour and cut each log into about 1-1/4 inch pieces (should look like little pillows).

Cook the gnocchi in boiling water until they rise to the surface, then remove with a slotted spoon.

Alternatively, heat a little olive oil in a non-stick pan and sauté the gnocchi on medium-high heat for about 4-5 minutes per side, or until slightly browned.