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

Enjoy a luscious bowl of tender potato gnocchi enveloped in a creamy blend of herb-infused ricotta and nonfat Greek yogurt, tossed with perfectly roasted seasonal vegetables. This dish offers a delightful balance of savory creaminess and vibrant roasted flavors, making it a satisfying meal any time of day.

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NUTRITION

491kcal
Protein
33.8g
Fat
13.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

125g Low-Fat Ricotta

100g Nonfat Greek Yogurt

50g Red Bell Pepper

100g Zucchini

50g Cherry Tomatoes

Pinch Fresh Mixed Herbs

0.5 tbsp Olive Oil

Salt and Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the red bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper; spread them on a baking tray.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, cook the potato gnocchi in a pot of boiling salted water. Once they float to the top, drain them.

  • 5

    In a bowl, mix together the low-fat ricotta, nonfat Greek yogurt, and chopped fresh herbs. Season with salt and pepper.

  • 6

    Gently toss the hot gnocchi with the creamy herb mixture so that the warmth of the pasta slightly softens the sauce.

  • 7

    Fold in the roasted vegetables, ensuring an even distribution of flavors.

  • 8

    Plate the dish and garnish with an extra sprinkle of fresh herbs if desired before serving.

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

Enjoy a luscious bowl of tender potato gnocchi enveloped in a creamy blend of herb-infused ricotta and nonfat Greek yogurt, tossed with perfectly roasted seasonal vegetables. This dish offers a delightful balance of savory creaminess and vibrant roasted flavors, making it a satisfying meal any time of day.

NUTRITION

491kcal
Protein
33.8g
Fat
13.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

125g Low-Fat Ricotta

100g Nonfat Greek Yogurt

50g Red Bell Pepper

100g Zucchini

50g Cherry Tomatoes

Pinch Fresh Mixed Herbs

0.5 tbsp Olive Oil

Salt and Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the red bell pepper, zucchini, and cherry tomatoes with olive oil, salt, and pepper; spread them on a baking tray.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 4

    Meanwhile, cook the potato gnocchi in a pot of boiling salted water. Once they float to the top, drain them.

  • 5

    In a bowl, mix together the low-fat ricotta, nonfat Greek yogurt, and chopped fresh herbs. Season with salt and pepper.

  • 6

    Gently toss the hot gnocchi with the creamy herb mixture so that the warmth of the pasta slightly softens the sauce.

  • 7

    Fold in the roasted vegetables, ensuring an even distribution of flavors.

  • 8

    Plate the dish and garnish with an extra sprinkle of fresh herbs if desired before serving.