Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

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

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

A light yet satisfying dish featuring tender potato gnocchi tossed in a silky roasted garlic cream sauce blended with fresh herb-infused ricotta, Greek yogurt, and egg whites for an added protein boost. Finished with fragrant basil and parsley, this dish offers a tasteful balance perfect for a wholesome dinner.

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NUTRITION

506kcal
Protein
33.4g
Fat
16.6g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi

1/2 cup Part-Skim Ricotta

1/4 cup Low-Fat Greek Yogurt

2 large Egg Whites

1 tsp Olive Oil

1 head Roasted Garlic

1/4 cup Fresh Basil

1/4 cup Fresh Parsley

Salt, Pepper & Red Pepper Flakes to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F to roast the garlic. Slice the top off a head of garlic, drizzle with a tiny bit of olive oil, wrap in foil, and roast for about 35-40 minutes until soft and fragrant.

  • 2

    While the garlic roasts, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the top, then drain.

  • 3

    In a blender or food processor, combine the roasted garlic (squeeze out the softened cloves), half cup of ricotta, Greek yogurt, and egg whites. Blend until smooth to form a creamy sauce.

  • 4

    Warm 1 tsp of olive oil in a large skillet over medium heat. Pour in the garlic cream sauce and gently heat for 2-3 minutes without boiling to preserve its creaminess.

  • 5

    Add the cooked gnocchi to the skillet and toss to coat evenly with the sauce. Season with salt, pepper, and red pepper flakes to taste.

  • 6

    Finish by stirring in chopped fresh basil and parsley, then serve immediately.

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

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

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce

A light yet satisfying dish featuring tender potato gnocchi tossed in a silky roasted garlic cream sauce blended with fresh herb-infused ricotta, Greek yogurt, and egg whites for an added protein boost. Finished with fragrant basil and parsley, this dish offers a tasteful balance perfect for a wholesome dinner.

NUTRITION

506kcal
Protein
33.4g
Fat
16.6g
Carbs
60.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi

1/2 cup Part-Skim Ricotta

1/4 cup Low-Fat Greek Yogurt

2 large Egg Whites

1 tsp Olive Oil

1 head Roasted Garlic

1/4 cup Fresh Basil

1/4 cup Fresh Parsley

Salt, Pepper & Red Pepper Flakes to taste

PREPARATION

  • 1

    Preheat your oven to 400°F to roast the garlic. Slice the top off a head of garlic, drizzle with a tiny bit of olive oil, wrap in foil, and roast for about 35-40 minutes until soft and fragrant.

  • 2

    While the garlic roasts, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the top, then drain.

  • 3

    In a blender or food processor, combine the roasted garlic (squeeze out the softened cloves), half cup of ricotta, Greek yogurt, and egg whites. Blend until smooth to form a creamy sauce.

  • 4

    Warm 1 tsp of olive oil in a large skillet over medium heat. Pour in the garlic cream sauce and gently heat for 2-3 minutes without boiling to preserve its creaminess.

  • 5

    Add the cooked gnocchi to the skillet and toss to coat evenly with the sauce. Season with salt, pepper, and red pepper flakes to taste.

  • 6

    Finish by stirring in chopped fresh basil and parsley, then serve immediately.