Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

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

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

Savor a light yet satisfying dish featuring tender homemade ricotta gnocchi infused with fresh basil and parsley, tossed in a silky roasted garlic cream sauce enriched with low-fat Greek yogurt. This dish strikes the perfect balance with a vibrant, herbaceous aroma and a subtle garlic kick that elevates every bite.

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NUTRITION

459kcal
Protein
39.0g
Fat
9g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Part-Skim Ricotta (124g)

1 large Egg White (33g)

1/2 cup Whole Wheat Flour (60g)

2 tbsp Fresh Basil, chopped

2 tbsp Fresh Parsley, chopped

1/2 cup Low-Fat Greek Yogurt (125g)

1 Roasted Garlic Clove

2 tbsp Low-Sodium Chicken Broth

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PREPARATION

  • 1

    Preheat your oven to 400°F. Place an unpeeled garlic clove on a piece of foil, drizzle lightly with water, wrap it, and roast for about 20 minutes until soft.

  • 2

    In a large bowl, combine the part-skim ricotta, egg white, whole wheat flour, and chopped fresh basil and parsley. Season lightly with salt and pepper. Mix until a soft dough forms.

  • 3

    Lightly dust a work surface with flour and gently knead the dough until it comes together. Divide the dough into small portions and roll each into a long rope about 1/2 inch in diameter. Cut into 1-inch pieces to form gnocchi.

  • 4

    Bring a large pot of water to a boil and gently drop in the gnocchi. They are done when they float to the surface, which should take about 2-3 minutes. Scoop them out with a slotted spoon and set aside.

  • 5

    In a small saucepan over medium-low heat, combine the low-fat Greek yogurt, squeezed roasted garlic from the roasted clove, and low-sodium chicken broth. Stir gently until the sauce is warmed through; avoid boiling to prevent curdling.

  • 6

    Toss the warm gnocchi in the roasted garlic cream sauce, ensuring each piece is coated evenly. Adjust seasoning with salt and pepper if needed and serve immediately.

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

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

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

Savor a light yet satisfying dish featuring tender homemade ricotta gnocchi infused with fresh basil and parsley, tossed in a silky roasted garlic cream sauce enriched with low-fat Greek yogurt. This dish strikes the perfect balance with a vibrant, herbaceous aroma and a subtle garlic kick that elevates every bite.

NUTRITION

459kcal
Protein
39.0g
Fat
9g
Carbs
53.5g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Part-Skim Ricotta (124g)

1 large Egg White (33g)

1/2 cup Whole Wheat Flour (60g)

2 tbsp Fresh Basil, chopped

2 tbsp Fresh Parsley, chopped

1/2 cup Low-Fat Greek Yogurt (125g)

1 Roasted Garlic Clove

2 tbsp Low-Sodium Chicken Broth

PREPARATION

  • 1

    Preheat your oven to 400°F. Place an unpeeled garlic clove on a piece of foil, drizzle lightly with water, wrap it, and roast for about 20 minutes until soft.

  • 2

    In a large bowl, combine the part-skim ricotta, egg white, whole wheat flour, and chopped fresh basil and parsley. Season lightly with salt and pepper. Mix until a soft dough forms.

  • 3

    Lightly dust a work surface with flour and gently knead the dough until it comes together. Divide the dough into small portions and roll each into a long rope about 1/2 inch in diameter. Cut into 1-inch pieces to form gnocchi.

  • 4

    Bring a large pot of water to a boil and gently drop in the gnocchi. They are done when they float to the surface, which should take about 2-3 minutes. Scoop them out with a slotted spoon and set aside.

  • 5

    In a small saucepan over medium-low heat, combine the low-fat Greek yogurt, squeezed roasted garlic from the roasted clove, and low-sodium chicken broth. Stir gently until the sauce is warmed through; avoid boiling to prevent curdling.

  • 6

    Toss the warm gnocchi in the roasted garlic cream sauce, ensuring each piece is coated evenly. Adjust seasoning with salt and pepper if needed and serve immediately.