YOUR SOLIN GENERATED RECIPE
Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce
Enjoy a comforting plate of tender potato gnocchi smothered in a velvety roasted garlic cream sauce enriched with light ricotta and a hint of herby freshness. This dish balances creamy textures with a subtle roasted garlic kick, making it perfect for a satisfying dinner that fits your nutritional goals.
INGREDIENTS
0.67 cup Low-Fat Ricotta (165g)
150g Potato Gnocchi
0.125 cup Grated Parmesan (10g)
1 Egg White (large)
0.25 cup Unsweetened Almond Milk (60ml)
0.5 tsp Olive Oil
2 Roasted Garlic Cloves
1 cup Fresh Spinach
4 tbsp Fresh Basil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F. Drizzle 0.5 tsp olive oil over unpeeled garlic cloves, wrap them in foil, and roast in the oven for about 25-30 minutes until soft and caramelized.
While the garlic roasts, bring a large pot of salted water to a boil. Gently cook the potato gnocchi until they float to the surface, about 2-3 minutes, then drain and set aside.
In a small bowl, whisk together the low-fat ricotta, egg white, and unsweetened almond milk until smooth. Once the garlic is roasted and cooled slightly, squeeze out the softened garlic into the mixture and mash slightly.
In a large pan over medium heat, add the ricotta-garlic cream sauce. Warm it gently, stirring continuously until just heated through. Season with salt and black pepper.
Fold in the cooked gnocchi and fresh spinach, stirring until the spinach wilts. Remove from heat and sprinkle grated Parmesan cheese and chopped fresh basil over the top.
Serve immediately and enjoy this light yet satisfying dish that perfectly balances creamy textures and aromatic herbs.