YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes
Enjoy a delightfully creamy and comforting dish featuring soft potato gnocchi tossed in a luscious ricotta sauce, complemented by herb-roasted cherry tomatoes and tender bits of grilled chicken for an extra protein boost. This recipe brings a perfect balance of rich creaminess, tangy tomatoes, and savory herbs, making it an inviting option for any meal of the day.
INGREDIENTS
150g Potato Gnocchi
0.75 cup Part-Skim Ricotta Cheese (~190g)
1 cup Cherry Tomatoes
1.5 oz Grilled Chicken Breast (~43g)
1 tsp Extra Virgin Olive Oil
1 Garlic Clove
2 Tbsp Fresh Basil
0.5 tsp Dried Oregano
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a small baking sheet with parchment paper.
Place the cherry tomatoes on the baking sheet. Drizzle with the olive oil, add the minced garlic and dried oregano, and season lightly with salt and pepper. Toss gently to coat evenly.
Roast the tomatoes in the oven for about 12-15 minutes until softened and slightly blistered.
While the tomatoes are roasting, cook the gnocchi according to package instructions (typically by boiling them until they float, which takes about 2-3 minutes). Drain and set aside.
In a large pan over medium heat, add the cooked gnocchi along with the roasted tomatoes (reserve a little roasting juice) and gently fold in the ricotta cheese to create a creamy sauce. If the mixture seems too thick, add a splash of the tomato juices or a bit of water.
Stir in the diced grilled chicken breast, ensuring it is evenly distributed through the dish, and heat through for 1-2 minutes.
Adjust seasoning with salt and pepper as needed, then gently stir in the fresh basil.
Serve immediately, enjoying the harmonious blend of creamy ricotta, tender gnocchi, and herb-infused roasted tomatoes.