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 potato gnocchi tossed in a luscious roasted garlic cream sauce enriched with creamy ricotta and nonfat Greek yogurt, accented by fresh herbs and a touch of olive oil, making a light yet satisfying meal perfect for breakfast, lunch, or dinner.

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NUTRITION

541kcal
Protein
33.9g
Fat
19.1g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

80g Whole Milk Ricotta Cheese

1 large Egg

150g Nonfat Greek Yogurt

1 tsp Olive Oil

2 Garlic Cloves

1 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F. In a small baking dish, toss the garlic cloves with a drizzle of olive oil and a pinch of salt. Roast for about 10-12 minutes until softened and slightly caramelized.

  • 2

    Meanwhile, bring a large pot of salted water to a boil and cook the potato gnocchi until they float to the top, indicating they are done. Drain and set aside.

  • 3

    In a bowl, combine the ricotta cheese, nonfat Greek yogurt, and the egg. Once the roasted garlic has cooled slightly, squeeze or mash the garlic into the mixture. Add the chopped basil, and season with salt and pepper. Mix until smooth to form your creamy sauce.

  • 4

    Toss the warm gnocchi gently with the roasted garlic cream sauce until fully coated.

  • 5

    Plate the gnocchi and garnish with additional fresh basil if desired. Serve immediately and enjoy your herb-infused, creamy meal.

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 potato gnocchi tossed in a luscious roasted garlic cream sauce enriched with creamy ricotta and nonfat Greek yogurt, accented by fresh herbs and a touch of olive oil, making a light yet satisfying meal perfect for breakfast, lunch, or dinner.

NUTRITION

541kcal
Protein
33.9g
Fat
19.1g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

80g Whole Milk Ricotta Cheese

1 large Egg

150g Nonfat Greek Yogurt

1 tsp Olive Oil

2 Garlic Cloves

1 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. In a small baking dish, toss the garlic cloves with a drizzle of olive oil and a pinch of salt. Roast for about 10-12 minutes until softened and slightly caramelized.

  • 2

    Meanwhile, bring a large pot of salted water to a boil and cook the potato gnocchi until they float to the top, indicating they are done. Drain and set aside.

  • 3

    In a bowl, combine the ricotta cheese, nonfat Greek yogurt, and the egg. Once the roasted garlic has cooled slightly, squeeze or mash the garlic into the mixture. Add the chopped basil, and season with salt and pepper. Mix until smooth to form your creamy sauce.

  • 4

    Toss the warm gnocchi gently with the roasted garlic cream sauce until fully coated.

  • 5

    Plate the gnocchi and garnish with additional fresh basil if desired. Serve immediately and enjoy your herb-infused, creamy meal.