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 comforting plate of tender potato gnocchi enveloped in a creamy low-fat ricotta sauce, complemented by a medley of oven-roasted zucchini, red bell pepper, cherry tomatoes, and fresh baby spinach. Finished with a sprinkle of hemp seeds and fragrant mixed herbs, this dish delivers a harmonious blend of textures and uplifting flavors, perfect for a balanced meal any time of day.

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NUTRITION

579kcal
Protein
31.2g
Fat
18.8g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

130 grams Potato Gnocchi

150 grams Low-Fat Ricotta

1 medium Zucchini (≈150g)

1 medium Red Bell Pepper (≈119g)

1/2 cup Cherry Tomatoes (≈75g)

1 cup Baby Spinach (≈30g)

1 teaspoon Olive Oil

2 tablespoons Fresh Mixed Herbs

1 clove Garlic

1 tablespoon Hemp Seeds

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini, red bell pepper, and garlic. Halve the cherry tomatoes if they are large, and roughly chop the fresh herbs.

  • 3

    In a mixing bowl, toss the chopped zucchini, red bell pepper, and cherry tomatoes with olive oil, a pinch of salt, and a little pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast them in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    Meanwhile, cook the gnocchi in a pot of boiling water until they float to the top, approximately 2-3 minutes. Drain and set aside.

  • 6

    In a saucepan over low heat, gently warm the low-fat ricotta with the minced garlic and a portion of the fresh herbs, stirring until the sauce is creamy. Avoid overheating to preserve its delicate texture.

  • 7

    Combine the cooked gnocchi with the creamy ricotta sauce, then fold in the roasted vegetables and fresh baby spinach.

  • 8

    Plate the dish and finish with a sprinkle of hemp seeds and the remaining herbs for a burst of flavor.

  • 9

    Serve warm and enjoy your balanced, delicious meal.

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 comforting plate of tender potato gnocchi enveloped in a creamy low-fat ricotta sauce, complemented by a medley of oven-roasted zucchini, red bell pepper, cherry tomatoes, and fresh baby spinach. Finished with a sprinkle of hemp seeds and fragrant mixed herbs, this dish delivers a harmonious blend of textures and uplifting flavors, perfect for a balanced meal any time of day.

NUTRITION

579kcal
Protein
31.2g
Fat
18.8g
Carbs
65.1g

SERVINGS

1 serving

INGREDIENTS

130 grams Potato Gnocchi

150 grams Low-Fat Ricotta

1 medium Zucchini (≈150g)

1 medium Red Bell Pepper (≈119g)

1/2 cup Cherry Tomatoes (≈75g)

1 cup Baby Spinach (≈30g)

1 teaspoon Olive Oil

2 tablespoons Fresh Mixed Herbs

1 clove Garlic

1 tablespoon Hemp Seeds

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Chop the zucchini, red bell pepper, and garlic. Halve the cherry tomatoes if they are large, and roughly chop the fresh herbs.

  • 3

    In a mixing bowl, toss the chopped zucchini, red bell pepper, and cherry tomatoes with olive oil, a pinch of salt, and a little pepper.

  • 4

    Spread the vegetables evenly on a baking sheet and roast them in the oven for about 15-20 minutes until tender and slightly charred.

  • 5

    Meanwhile, cook the gnocchi in a pot of boiling water until they float to the top, approximately 2-3 minutes. Drain and set aside.

  • 6

    In a saucepan over low heat, gently warm the low-fat ricotta with the minced garlic and a portion of the fresh herbs, stirring until the sauce is creamy. Avoid overheating to preserve its delicate texture.

  • 7

    Combine the cooked gnocchi with the creamy ricotta sauce, then fold in the roasted vegetables and fresh baby spinach.

  • 8

    Plate the dish and finish with a sprinkle of hemp seeds and the remaining herbs for a burst of flavor.

  • 9

    Serve warm and enjoy your balanced, delicious meal.