Creamy Herb-Ricotta Gnocchi with Roasted Tomatoes

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

Creamy Herb-Ricotta Gnocchi with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Ricotta Gnocchi with Roasted Tomatoes

Indulge in this comforting dish featuring tender potato gnocchi enveloped in a creamy, herb-infused ricotta sauce, accented by the bright, roasted flavors of cherry tomatoes and aromatic garlic. A perfect balance of rustic charm and refined taste that makes every bite a delight.

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NUTRITION

559kcal
Protein
33.8g
Fat
22.3g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

100g Potato Gnocchi

1 cup Low-Fat Ricotta Cheese

1 cup Cherry Tomatoes

0.5 tbsp Extra Virgin Olive Oil

1 Garlic Clove

1 handful Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with half a tablespoon of extra virgin olive oil and a minced garlic clove; season lightly with salt and pepper.

  • 2

    Spread the tomatoes on a baking sheet and roast for about 10-12 minutes until they start to soften and caramelize around the edges.

  • 3

    Meanwhile, bring a pot of salted water to a gentle boil. Add the potato gnocchi and cook until they float to the top, about 2-3 minutes. Drain the gnocchi and return them to the pot.

  • 4

    Fold the roasted tomatoes into the cooked gnocchi along with the low-fat ricotta cheese. Stir gently to combine, creating a creamy, well-coated pasta.

  • 5

    Finish by stirring in freshly torn basil leaves. Taste and adjust seasoning as needed.

  • 6

    Serve warm and enjoy this comforting, herb-infused dish.

Creamy Herb-Ricotta Gnocchi with Roasted Tomatoes

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

Creamy Herb-Ricotta Gnocchi with Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Herb-Ricotta Gnocchi with Roasted Tomatoes

Indulge in this comforting dish featuring tender potato gnocchi enveloped in a creamy, herb-infused ricotta sauce, accented by the bright, roasted flavors of cherry tomatoes and aromatic garlic. A perfect balance of rustic charm and refined taste that makes every bite a delight.

NUTRITION

559kcal
Protein
33.8g
Fat
22.3g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

100g Potato Gnocchi

1 cup Low-Fat Ricotta Cheese

1 cup Cherry Tomatoes

0.5 tbsp Extra Virgin Olive Oil

1 Garlic Clove

1 handful Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Toss the cherry tomatoes with half a tablespoon of extra virgin olive oil and a minced garlic clove; season lightly with salt and pepper.

  • 2

    Spread the tomatoes on a baking sheet and roast for about 10-12 minutes until they start to soften and caramelize around the edges.

  • 3

    Meanwhile, bring a pot of salted water to a gentle boil. Add the potato gnocchi and cook until they float to the top, about 2-3 minutes. Drain the gnocchi and return them to the pot.

  • 4

    Fold the roasted tomatoes into the cooked gnocchi along with the low-fat ricotta cheese. Stir gently to combine, creating a creamy, well-coated pasta.

  • 5

    Finish by stirring in freshly torn basil leaves. Taste and adjust seasoning as needed.

  • 6

    Serve warm and enjoy this comforting, herb-infused dish.