Creamy Ricotta Gnocchi with Fresh Herbs

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

Creamy Ricotta Gnocchi with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Fresh Herbs

Indulge in this delightful twist on traditional gnocchi: pillowy potato dumplings tossed in a luscious, creamy ricotta sauce brightened with fresh herbs. A sprinkle of Parmesan and a hint of nutritional yeast enrich the flavor while keeping the dish light and balanced—a perfect meal for breakfast, lunch, or dinner.

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NUTRITION

586kcal
Protein
32.3g
Fat
23.1g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

130g Potato Gnocchi

100g Ricotta Cheese

1/2 cup Cannellini Beans (No Salt Added)

20g Grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Nutritional Yeast

10g Fresh Herb Mix (Basil & Parsley)

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by bringing a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the top, signaling they are done. Drain and set aside.

  • 2

    In a medium saucepan, gently warm the ricotta cheese over low heat. Stir in the cannellini beans and allow them to warm for about 2 minutes.

  • 3

    Mix in the extra virgin olive oil, nutritional yeast, and a pinch of salt and pepper. Stir until a creamy sauce begins to form.

  • 4

    Add the cooked gnocchi to the sauce, carefully tossing to ensure each piece is well coated with the creamy mixture.

  • 5

    Just before serving, fold in the chopped fresh herbs and sprinkle the grated Parmesan cheese over the top for an extra burst of flavor.

  • 6

    Serve immediately and enjoy your creamy, herb-infused gnocchi dish.

Creamy Ricotta Gnocchi with Fresh Herbs

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

Creamy Ricotta Gnocchi with Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Fresh Herbs

Indulge in this delightful twist on traditional gnocchi: pillowy potato dumplings tossed in a luscious, creamy ricotta sauce brightened with fresh herbs. A sprinkle of Parmesan and a hint of nutritional yeast enrich the flavor while keeping the dish light and balanced—a perfect meal for breakfast, lunch, or dinner.

NUTRITION

586kcal
Protein
32.3g
Fat
23.1g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

130g Potato Gnocchi

100g Ricotta Cheese

1/2 cup Cannellini Beans (No Salt Added)

20g Grated Parmesan Cheese

1 tsp Extra Virgin Olive Oil

1 tbsp Nutritional Yeast

10g Fresh Herb Mix (Basil & Parsley)

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by bringing a large pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the top, signaling they are done. Drain and set aside.

  • 2

    In a medium saucepan, gently warm the ricotta cheese over low heat. Stir in the cannellini beans and allow them to warm for about 2 minutes.

  • 3

    Mix in the extra virgin olive oil, nutritional yeast, and a pinch of salt and pepper. Stir until a creamy sauce begins to form.

  • 4

    Add the cooked gnocchi to the sauce, carefully tossing to ensure each piece is well coated with the creamy mixture.

  • 5

    Just before serving, fold in the chopped fresh herbs and sprinkle the grated Parmesan cheese over the top for an extra burst of flavor.

  • 6

    Serve immediately and enjoy your creamy, herb-infused gnocchi dish.