Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

Savor a velvety, herb-infused ricotta sauce tossed with tender potato gnocchi and vibrant roasted vegetables. Each bite delivers a delightful balance of creaminess and garden-fresh flavors, accented by a hint of garlic and fragrant herbs.

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NUTRITION

587kcal
Protein
35.2g
Fat
15.3g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

80g Potato Gnocchi

1 cup Part-Skim Ricotta Cheese

1/2 cup Cannellini Beans

1 medium Zucchini

1 cup Cherry Tomatoes

1 medium Red Bell Pepper

1/2 tsp Olive Oil

1 large Egg White

2 tbsp Fresh Herbs (Basil & Parsley)

1 Garlic Clove

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the zucchini, cherry tomatoes, and red bell pepper into bite-sized pieces. Toss with olive oil, salt, pepper, and roughly chopped fresh herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions; drain once they float to the surface.

  • 5

    In a small bowl, whisk the egg white with the minced garlic and a pinch of salt. Gently stir into the ricotta along with additional chopped herbs to create a creamy herb sauce.

  • 6

    Combine the drained gnocchi and cannellini beans in a large serving bowl. Pour over the herb-ricotta mixture and toss until evenly coated.

  • 7

    Fold in the roasted vegetables and adjust seasoning if needed. Serve warm and enjoy your protein-rich, creamy gnocchi dish.

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Ricotta Gnocchi with Roasted Vegetables

Savor a velvety, herb-infused ricotta sauce tossed with tender potato gnocchi and vibrant roasted vegetables. Each bite delivers a delightful balance of creaminess and garden-fresh flavors, accented by a hint of garlic and fragrant herbs.

NUTRITION

587kcal
Protein
35.2g
Fat
15.3g
Carbs
80.3g

SERVINGS

1 serving

INGREDIENTS

80g Potato Gnocchi

1 cup Part-Skim Ricotta Cheese

1/2 cup Cannellini Beans

1 medium Zucchini

1 cup Cherry Tomatoes

1 medium Red Bell Pepper

1/2 tsp Olive Oil

1 large Egg White

2 tbsp Fresh Herbs (Basil & Parsley)

1 Garlic Clove

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Cut the zucchini, cherry tomatoes, and red bell pepper into bite-sized pieces. Toss with olive oil, salt, pepper, and roughly chopped fresh herbs.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.

  • 4

    Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions; drain once they float to the surface.

  • 5

    In a small bowl, whisk the egg white with the minced garlic and a pinch of salt. Gently stir into the ricotta along with additional chopped herbs to create a creamy herb sauce.

  • 6

    Combine the drained gnocchi and cannellini beans in a large serving bowl. Pour over the herb-ricotta mixture and toss until evenly coated.

  • 7

    Fold in the roasted vegetables and adjust seasoning if needed. Serve warm and enjoy your protein-rich, creamy gnocchi dish.