YOUR SOLIN GENERATED RECIPE
Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce
Delight in tender homemade gnocchi crafted from part-skim ricotta, whole wheat flour, and a bright egg white, all tossed in a silky roasted garlic cream sauce enriched with low-fat milk, Greek yogurt, fresh basil, and baby spinach. This dish harmonizes herbaceous freshness with a luxurious, creamy texture, making it the perfect balanced meal for any time of day.
INGREDIENTS
150g Part-skim Ricotta Cheese
30g Whole Wheat Flour
1 Egg White
1 Roasted Garlic Clove
60ml Low-Fat Milk
25g Low-Fat Greek Yogurt
50g Baby Spinach
1 tsp Olive Oil
2 Tbsp Fresh Basil
PREPARATION
Preheat your oven to 400°F for roasting the garlic.
Place a whole garlic head (or separate clove) on a piece of foil, drizzle lightly with olive oil, wrap it up, and roast for about 30 minutes until soft and fragrant. Once cooled, squeeze the roasted garlic from its skin.
In a bowl, combine the part-skim ricotta, whole wheat flour, and egg white. Mix until a soft dough forms. If the dough is sticky, lightly dust with additional flour.
Gently fold in chopped fresh basil to infuse the dough with herbaceous aroma.
On a lightly floured surface, roll portions of the dough into long ropes about 1/2-inch thick. Cut into 1-inch pieces to form the gnocchi.
For the sauce, in a small saucepan over low heat, combine the roasted garlic, low-fat milk, and low-fat Greek yogurt. Stir continuously until a smooth, creamy sauce forms.
Add the baby spinach to the sauce and allow it to wilt, then season with salt and pepper to taste.
Toss the freshly made gnocchi with the roasted garlic cream sauce until well coated.
Serve immediately, garnished with additional basil if desired.