Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

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

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

Enjoy a comforting plate of tender potato gnocchi smothered in a light, creamy ricotta sauce and accompanied by sweet, herb-roasted cherry tomatoes. This dish strikes a delightful balance between creamy and tangy, featuring roasted garlic and fresh basil that infuse every bite with aromatic flavor.

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NUTRITION

593kcal
Protein
38.3g
Fat
11.8g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Ricotta (245g)

1 cup Potato Gnocchi (150g)

1 cup Cherry Tomatoes (150g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

1/4 cup Fresh Basil (chopped)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the tomatoes in a single layer on the baking sheet. Roast in the oven for 12-15 minutes until they begin to burst and caramelize along the edges.

  • 4

    While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the potato gnocchi according to package instructions or until they float to the top, then drain.

  • 5

    In a serving pan, gently warm the nonfat ricotta over low heat. Stir in the cooked gnocchi to coat them evenly with ricotta, forming a light, creamy sauce.

  • 6

    Fold in the roasted tomatoes and sprinkle with freshly chopped basil. Adjust seasoning with additional salt and pepper if needed, and serve immediately.

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

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

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

Enjoy a comforting plate of tender potato gnocchi smothered in a light, creamy ricotta sauce and accompanied by sweet, herb-roasted cherry tomatoes. This dish strikes a delightful balance between creamy and tangy, featuring roasted garlic and fresh basil that infuse every bite with aromatic flavor.

NUTRITION

593kcal
Protein
38.3g
Fat
11.8g
Carbs
68.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Nonfat Ricotta (245g)

1 cup Potato Gnocchi (150g)

1 cup Cherry Tomatoes (150g)

1 teaspoon Olive Oil (5g)

1 clove Garlic

1/4 cup Fresh Basil (chopped)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a small bowl, toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper.

  • 3

    Spread the tomatoes in a single layer on the baking sheet. Roast in the oven for 12-15 minutes until they begin to burst and caramelize along the edges.

  • 4

    While the tomatoes are roasting, bring a large pot of salted water to a boil. Cook the potato gnocchi according to package instructions or until they float to the top, then drain.

  • 5

    In a serving pan, gently warm the nonfat ricotta over low heat. Stir in the cooked gnocchi to coat them evenly with ricotta, forming a light, creamy sauce.

  • 6

    Fold in the roasted tomatoes and sprinkle with freshly chopped basil. Adjust seasoning with additional salt and pepper if needed, and serve immediately.