YOUR SOLIN GENERATED RECIPE
Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce
Delight in tender homemade gnocchi infused with creamy ricotta and fresh herbs, paired with a velvety roasted garlic cream sauce that boasts zesty Greek yogurt and a drizzle of olive oil. This dish offers comfort with a light, fresh finish perfect for any meal of the day.
INGREDIENTS
1/3 cup Ricotta Cheese (Part-Skim)
2 Egg Whites
1/4 cup Whole Wheat Flour
3/4 cup Low-Fat Greek Yogurt
1 tsp Olive Oil
2 cloves Roasted Garlic
2 tbsp Fresh Basil
PREPARATION
Preheat your oven to 400°F. Wrap the garlic cloves in foil and roast for about 20 minutes until they are soft and caramelized.
In a bowl, combine the ricotta cheese, egg whites, whole wheat flour, and a pinch of salt (if desired). Mix until the dough just comes together; avoid overworking it to keep the gnocchi tender.
Dust your work surface with a little extra flour. Roll the dough into a log shape and cut into small pieces (about 1-inch pieces) to form the gnocchi.
Bring a large pot of salted water to a simmer. Add the gnocchi in batches. When they float to the surface, let them cook for an additional 30 seconds, then use a slotted spoon to remove them.
In a small bowl, mash the roasted garlic cloves until smooth. Stir in the low-fat Greek yogurt, olive oil, and chopped fresh basil. Adjust seasoning with salt and pepper if needed.
Gently toss the cooked gnocchi with the roasted garlic cream sauce until well coated. Serve immediately while warm.