YOUR SOLIN GENERATED RECIPE
Herb-Roasted Ricotta Gnocchi with Garlic Cream Sauce
Delight in pillowy, herb-infused ricotta gnocchi roasted to perfection and served in a silky garlic cream sauce. The dish balances tender homemade gnocchi made with part-skim ricotta, whole-wheat flour, and fresh herbs, then tossed in a light yet flavorful sauce with a hint of Parmesan and subtle garlic accents. Perfect for a nourishing lunch or dinner that treats both the palate and your nutritional goals.
INGREDIENTS
3/4 cup Part-Skim Ricotta (187g)
1 large Egg (50g)
1/4 cup Whole-Wheat Flour (30g)
2 tbsp Grated Parmesan Cheese (10g)
1/4 cup Light Cream (60g)
2 cloves Garlic
1 tsp Extra Virgin Olive Oil
Fresh Basil sprigs (approx. 4 sprigs)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a mixing bowl, combine the part-skim ricotta, egg, whole-wheat flour, and a pinch of salt and pepper. Stir until a cohesive dough forms.
Lightly flour your work surface and gently knead the dough just until it comes together. Roll the dough into a long log about 1/2-inch in diameter.
Cut the log into 1-inch pieces to form the gnocchi. Optionally, press each piece lightly with a fork to create ridges.
Place the gnocchi on a parchment-lined baking sheet, drizzle with a little olive oil, and roast in the preheated oven for 10-12 minutes until they start to turn golden and firm up.
While the gnocchi roasts, prepare the garlic cream sauce. In a small saucepan over medium-low heat, add the olive oil and lightly sauté the minced garlic until fragrant, about 1 minute.
Stir in the light cream and grated Parmesan cheese. Allow the sauce to warm through and thicken slightly, stirring frequently. Season with salt and pepper to taste.
Once the gnocchi are roasted, gently toss them in the garlic cream sauce to coat evenly.
Plate the dish and garnish with fresh basil sprigs. Serve immediately and enjoy your herb-roasted ricotta gnocchi with garlic cream sauce.