YOUR SOLIN GENERATED RECIPE
Creamy Herb-Ricotta Gnocchi with Roasted Vegetables
Savor a delightful medley of pillowy potato gnocchi enveloped in a creamy herb-infused ricotta sauce, paired with perfectly roasted vegetables and tender grilled chicken. This balanced dish is punctuated by fresh cherry tomatoes and aromatic basil and parsley, offering a harmonious blend of textures and flavors that satisfy without weighing you down.
INGREDIENTS
100g Potato Gnocchi
1/2 cup Low-Fat Ricotta Cheese
1 cup Mixed Roasted Vegetables (Zucchini & Bell Pepper)
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
3 oz Grilled Chicken Breast
2 tbsp Fresh Herbs (Basil & Parsley)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F for roasting the vegetables.
Toss chopped zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper; spread them out on a baking sheet. Roast for 15-20 minutes until tender and slightly charred.
While vegetables roast, bring a pot of salted water to a boil. Add the potato gnocchi and cook until they float to the top (about 2-3 minutes). Drain and set aside.
In a mixing bowl, combine the low-fat ricotta cheese with finely chopped fresh basil and parsley. Season lightly with salt and pepper.
Warm the ricotta mixture over low heat in a pan, adding a splash of pasta water if needed to create a creamy sauce consistency.
Add the cooked gnocchi and roasted vegetables to the pan, stirring gently to coat them in the herb-ricotta sauce.
Thinly slice the pre-cooked grilled chicken breast and layer on top or mix into the dish for an extra protein boost.
Serve warm and enjoy the comforting blend of creamy, herbaceous flavors with the hearty texture of the gnocchi and fresh vegetables.