YOUR SOLIN GENERATED RECIPE
Herb-Roasted Ricotta Gnocchi with Garlic Cream Sauce
Savor tender, herb-infused ricotta gnocchi roasted to perfection and lightly tossed in a velvety garlic cream sauce. This dish boasts delicate flavors from fresh basil and thyme, perfectly complemented by a zesty Greek yogurt and Parmesan blend, creating a satisfying meal ideal for a wholesome dinner experience.
INGREDIENTS
0.33 cup Part-skim Ricotta Cheese (83g)
1 large Egg White (33g)
0.25 cup Whole Wheat Flour (30g)
0.5 cup Nonfat Greek Yogurt (120g)
2 tbsp Grated Parmesan Cheese (10g)
1 tsp Olive Oil (5g)
2 cloves Garlic
2 tbsp Fresh Basil
2 tbsp Fresh Thyme
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F (220°C).
In a bowl, combine the ricotta cheese, egg white, whole wheat flour, chopped basil, and thyme. Season lightly with salt and pepper.
Mix until a soft dough forms, then gently fold in any remaining herbs if desired.
On a lightly floured surface, roll the dough into a log about 1-inch in diameter. Cut into 1-inch pieces to create gnocchi.
Toss the gnocchi pieces with olive oil and a pinch of salt, then spread them on a baking sheet.
Roast in the preheated oven for about 15 minutes or until the gnocchi are lightly golden and set.
Meanwhile, prepare the garlic cream sauce by mincing the garlic cloves and mixing them into the nonfat Greek yogurt along with the grated Parmesan cheese. Adjust seasoning with salt and pepper.
Once the gnocchi are roasted, transfer them to a serving bowl and toss with the garlic cream sauce until evenly coated.
Serve warm and enjoy your herb-roasted ricotta gnocchi with a creamy garlic kick.