YOUR SOLIN GENERATED RECIPE
Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce
Enjoy tender, pillowy ricotta gnocchi infused with fragrant herbs and paired with a silky, roasted garlic cream sauce. Each bite is a delicate dance of creamy textures, aromatic garlic, and a hint of basil, creating a satisfying and elegant meal that's both comforting and light.
INGREDIENTS
3/4 cup low-fat ricotta cheese
1/3 cup whole wheat flour
1 large egg
2 egg whites
1 tbsp grated Parmesan cheese
1/4 cup half & half
2 garlic cloves
2 tbsp fresh basil
Salt and pepper to taste
PREPARATION
Preheat the oven to 400°F. Wrap the garlic cloves in foil and roast for about 15 minutes until soft. Once cooled, mash the roasted garlic.
In a large bowl, combine the low-fat ricotta cheese, whole wheat flour, egg, and egg whites. Stir in the mashed roasted garlic and fresh basil. Season with a pinch of salt and pepper.
Mix the dough gently until it comes together and forms a soft, slightly sticky consistency. If needed, dust with a little more flour.
On a lightly floured surface, roll the dough into a long, thin log. Cut the log into bite-sized pieces to form the gnocchi.
Bring a large pot of salted water to a boil. Drop in the gnocchi in batches. When they rise to the surface (about 2-3 minutes), remove them with a slotted spoon and set aside.
For the sauce, heat the half & half in a small saucepan over medium-low heat. Stir in the tablespoon of grated Parmesan and cook gently until slightly thickened. Adjust seasoning with salt and pepper.
Toss the cooked gnocchi in the roasted garlic cream sauce. Serve immediately topped with a sprinkle of extra basil and a dash of pepper.