Lightened-Up Ricotta Gnocchi with Herb-Roasted Tomatoes

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

Lightened-Up Ricotta Gnocchi with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Lightened-Up Ricotta Gnocchi with Herb-Roasted Tomatoes

Enjoy a light yet satisfying twist on classic ricotta gnocchi. Tender potato-based dumplings blended with light ricotta are paired with sweet, herb-roasted cherry tomatoes. This dish delivers a delicate balance of creaminess and fresh, zesty tomato flavors, perfect as a comforting dinner that keeps things lean and bright.

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NUTRITION

586kcal
Protein
34.8g
Fat
24.9g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Light Ricotta

1 large Egg

1 medium Potato

0.25 cup Whole Wheat Flour

1 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 tablespoons Fresh Basil

1 clove Garlic

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PREPARATION

  • 1

    Boil the medium potato in lightly salted water until fork-tender. Drain and allow to cool slightly.

  • 2

    While the potato cools, preheat the oven to 400°F. Toss cherry tomatoes with olive oil, minced garlic, and a pinch of salt. Spread them on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 3

    In a bowl, mash the boiled potato and mix in the light ricotta, egg, and whole wheat flour until a soft dough forms. Adjust flour amount if necessary to bring the dough together.

  • 4

    On a lightly floured surface, gently roll portions of the dough into long ropes about 1/2-inch thick. Cut the rope into small pieces to form gnocchi.

  • 5

    Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float to the top, about 2-3 minutes. Remove with a slotted spoon.

  • 6

    Plate the cooked gnocchi and top with the herb-roasted tomatoes. Garnish with fresh basil leaves and a light drizzle of any remaining olive oil if desired.

  • 7

    Serve immediately and enjoy your light, flavorful meal.

Lightened-Up Ricotta Gnocchi with Herb-Roasted Tomatoes

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

Lightened-Up Ricotta Gnocchi with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Lightened-Up Ricotta Gnocchi with Herb-Roasted Tomatoes

Enjoy a light yet satisfying twist on classic ricotta gnocchi. Tender potato-based dumplings blended with light ricotta are paired with sweet, herb-roasted cherry tomatoes. This dish delivers a delicate balance of creaminess and fresh, zesty tomato flavors, perfect as a comforting dinner that keeps things lean and bright.

NUTRITION

586kcal
Protein
34.8g
Fat
24.9g
Carbs
62.8g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Light Ricotta

1 large Egg

1 medium Potato

0.25 cup Whole Wheat Flour

1 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 tablespoons Fresh Basil

1 clove Garlic

PREPARATION

  • 1

    Boil the medium potato in lightly salted water until fork-tender. Drain and allow to cool slightly.

  • 2

    While the potato cools, preheat the oven to 400°F. Toss cherry tomatoes with olive oil, minced garlic, and a pinch of salt. Spread them on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.

  • 3

    In a bowl, mash the boiled potato and mix in the light ricotta, egg, and whole wheat flour until a soft dough forms. Adjust flour amount if necessary to bring the dough together.

  • 4

    On a lightly floured surface, gently roll portions of the dough into long ropes about 1/2-inch thick. Cut the rope into small pieces to form gnocchi.

  • 5

    Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float to the top, about 2-3 minutes. Remove with a slotted spoon.

  • 6

    Plate the cooked gnocchi and top with the herb-roasted tomatoes. Garnish with fresh basil leaves and a light drizzle of any remaining olive oil if desired.

  • 7

    Serve immediately and enjoy your light, flavorful meal.