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 coated in a light, creamy herb-infused ricotta sauce, tossed with vibrant roasted zucchini, cherry tomatoes, and fresh spinach. The addition of nutritional yeast gives a subtle umami boost while fresh basil and thyme elevate every bite, creating an elegant dish perfect for any meal.

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NUTRITION

563kcal
Protein
34.4g
Fat
17.8g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

0.75 cup Low-Fat Ricotta Cheese

1 cup diced Zucchini

0.5 cup halved Cherry Tomatoes

1 cup Baby Spinach

1 tsp Olive Oil

1 clove Garlic

1 Tbsp Nutritional Yeast

Fresh Basil & Thyme (2 Tbsp chopped)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss diced zucchini and halved cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface. Drain and set aside.

  • 3

    In a small pan, heat a tiny splash of olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds to a minute.

  • 4

    In a mixing bowl, combine the low-fat ricotta cheese, sautéed garlic, nutritional yeast, and finely chopped fresh basil and thyme. Stir until smooth and creamy.

  • 5

    Gently fold the cooked gnocchi and fresh baby spinach into the ricotta mixture, allowing the heat from the gnocchi to wilt the spinach slightly.

  • 6

    Finally, top the gnocchi with the roasted vegetables, season with salt and pepper to taste, and serve warm.

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 coated in a light, creamy herb-infused ricotta sauce, tossed with vibrant roasted zucchini, cherry tomatoes, and fresh spinach. The addition of nutritional yeast gives a subtle umami boost while fresh basil and thyme elevate every bite, creating an elegant dish perfect for any meal.

NUTRITION

563kcal
Protein
34.4g
Fat
17.8g
Carbs
61.5g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

0.75 cup Low-Fat Ricotta Cheese

1 cup diced Zucchini

0.5 cup halved Cherry Tomatoes

1 cup Baby Spinach

1 tsp Olive Oil

1 clove Garlic

1 Tbsp Nutritional Yeast

Fresh Basil & Thyme (2 Tbsp chopped)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss diced zucchini and halved cherry tomatoes with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 15-20 minutes until tender and slightly caramelized.

  • 2

    While the vegetables roast, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface. Drain and set aside.

  • 3

    In a small pan, heat a tiny splash of olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds to a minute.

  • 4

    In a mixing bowl, combine the low-fat ricotta cheese, sautéed garlic, nutritional yeast, and finely chopped fresh basil and thyme. Stir until smooth and creamy.

  • 5

    Gently fold the cooked gnocchi and fresh baby spinach into the ricotta mixture, allowing the heat from the gnocchi to wilt the spinach slightly.

  • 6

    Finally, top the gnocchi with the roasted vegetables, season with salt and pepper to taste, and serve warm.