Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

Enjoy a comforting plate of tender potato gnocchi enveloped in a creamy herb-infused ricotta sauce, accented by a medley of roasted vegetables. This dish delivers a vibrant mix of textures and flavors, from the soft gnocchi and silky ricotta to the lightly charred vegetables, finished with aromatic fresh herbs.

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NUTRITION

590kcal
Protein
35.5g
Fat
20.1g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

100g Potato Gnocchi

1 cup Low-Fat Ricotta Cheese

1 cup Mixed Roasted Vegetables (Zucchini, Red Bell Pepper, Cherry Tomatoes)

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Mixed Herbs (Basil, Parsley, Thyme)

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss chopped zucchini, red bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 3

    Meanwhile, bring a large pot of salted water to a simmer and cook the potato gnocchi according to package instructions, usually until they float to the top. Drain and set aside.

  • 4

    In a separate bowl, mix the low-fat ricotta cheese with finely chopped fresh herbs, minced garlic, a pinch of salt, and pepper.

  • 5

    Combine the cooked gnocchi with the creamy herb-ricotta mixture. Gently fold in the roasted vegetables.

  • 6

    Adjust seasoning to taste and serve warm. Enjoy the harmonious blend of creamy and roasted flavors!

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

Enjoy a comforting plate of tender potato gnocchi enveloped in a creamy herb-infused ricotta sauce, accented by a medley of roasted vegetables. This dish delivers a vibrant mix of textures and flavors, from the soft gnocchi and silky ricotta to the lightly charred vegetables, finished with aromatic fresh herbs.

NUTRITION

590kcal
Protein
35.5g
Fat
20.1g
Carbs
64g

SERVINGS

1 serving

INGREDIENTS

100g Potato Gnocchi

1 cup Low-Fat Ricotta Cheese

1 cup Mixed Roasted Vegetables (Zucchini, Red Bell Pepper, Cherry Tomatoes)

1 tsp Extra Virgin Olive Oil

2 tbsp Fresh Mixed Herbs (Basil, Parsley, Thyme)

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss chopped zucchini, red bell pepper, and cherry tomatoes with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for 15-20 minutes until tender and slightly charred, stirring halfway through.

  • 3

    Meanwhile, bring a large pot of salted water to a simmer and cook the potato gnocchi according to package instructions, usually until they float to the top. Drain and set aside.

  • 4

    In a separate bowl, mix the low-fat ricotta cheese with finely chopped fresh herbs, minced garlic, a pinch of salt, and pepper.

  • 5

    Combine the cooked gnocchi with the creamy herb-ricotta mixture. Gently fold in the roasted vegetables.

  • 6

    Adjust seasoning to taste and serve warm. Enjoy the harmonious blend of creamy and roasted flavors!