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

Delight in tender, homemade herb-infused ricotta gnocchi tossed in a silky roasted garlic cream sauce. This dish marries the creamy tang of low-fat ricotta with a bright, garlicky sauce enhanced by the freshness of basil, making for a hearty yet balanced meal.

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NUTRITION

571kcal
Protein
39.3g
Fat
15.1g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Ricotta (245g)

1/4 cup Whole Wheat Flour (30g)

100g White Potato

1/4 cup Plain Nonfat Greek Yogurt (61g)

1 teaspoon Olive Oil (4.5g)

2 cloves Roasted Garlic (6g)

2 tablespoons Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap garlic cloves in foil and roast for about 20 minutes until soft.

  • 2

    In a bowl, combine the low-fat ricotta, whole wheat flour, and mashed white potato until a smooth dough forms. Season lightly with salt and pepper.

  • 3

    On a floured surface, roll the dough into a long log and cut into small pieces to form gnocchi.

  • 4

    Bring a pot of salted water to a gentle boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 5

    In a separate bowl, mash the roasted garlic and mix with plain nonfat Greek yogurt and olive oil. Stir in chopped fresh basil, and season with salt and pepper.

  • 6

    Toss the cooked gnocchi gently with the roasted garlic cream sauce.

  • 7

    Serve immediately, garnished with extra basil if desired.

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

Delight in tender, homemade herb-infused ricotta gnocchi tossed in a silky roasted garlic cream sauce. This dish marries the creamy tang of low-fat ricotta with a bright, garlicky sauce enhanced by the freshness of basil, making for a hearty yet balanced meal.

NUTRITION

571kcal
Protein
39.3g
Fat
15.1g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Ricotta (245g)

1/4 cup Whole Wheat Flour (30g)

100g White Potato

1/4 cup Plain Nonfat Greek Yogurt (61g)

1 teaspoon Olive Oil (4.5g)

2 cloves Roasted Garlic (6g)

2 tablespoons Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Wrap garlic cloves in foil and roast for about 20 minutes until soft.

  • 2

    In a bowl, combine the low-fat ricotta, whole wheat flour, and mashed white potato until a smooth dough forms. Season lightly with salt and pepper.

  • 3

    On a floured surface, roll the dough into a long log and cut into small pieces to form gnocchi.

  • 4

    Bring a pot of salted water to a gentle boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 5

    In a separate bowl, mash the roasted garlic and mix with plain nonfat Greek yogurt and olive oil. Stir in chopped fresh basil, and season with salt and pepper.

  • 6

    Toss the cooked gnocchi gently with the roasted garlic cream sauce.

  • 7

    Serve immediately, garnished with extra basil if desired.