Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

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

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

Enjoy tender, pillowy ricotta gnocchi paired with sweet, herb-infused roasted cherry tomatoes. This dish combines the delicate creaminess of ricotta with the bright, aromatic burst of roasted garlic, basil, and just a hint of olive oil, creating a balanced and satisfying meal.

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NUTRITION

566kcal
Protein
34.6g
Fat
29.4g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Whole Milk Ricotta (175g)

2 large Egg Whites (66g)

1/3 cup All-Purpose Flour (40g)

1 cup Cherry Tomatoes (150g)

1 tsp Olive Oil (5g)

1 clove Garlic, minced

2 tbsp Fresh Basil, chopped

Pinch of Salt

Pinch of Black Pepper

Optional pinch of Red Pepper Flakes

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PREPARATION

  • 1

    In a bowl, combine the ricotta, egg whites, and flour. Stir gently until a soft dough forms, being careful not to overmix.

  • 2

    Lightly dust a work surface with flour and transfer the dough. Knead gently until smooth, then divide it into portions.

  • 3

    Roll each portion into a long rope about 1/2 inch in diameter, and cut into 1-inch pieces to form your gnocchi.

  • 4

    Bring a pot of salted water to a boil. Drop the gnocchi in batches; they are done when they float to the top. Remove with a slotted spoon and set aside.

  • 5

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, minced garlic, salt, pepper, and red pepper flakes if using. Spread them evenly on a baking sheet.

  • 6

    Roast tomatoes in the preheated oven for about 12-15 minutes until they are softened and slightly blistered.

  • 7

    Combine the cooked gnocchi with the roasted tomatoes gently, and sprinkle chopped fresh basil over the dish.

  • 8

    Serve warm and enjoy the balance of creamy cheese and vibrant, herb-infused tomatoes.

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

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

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

Enjoy tender, pillowy ricotta gnocchi paired with sweet, herb-infused roasted cherry tomatoes. This dish combines the delicate creaminess of ricotta with the bright, aromatic burst of roasted garlic, basil, and just a hint of olive oil, creating a balanced and satisfying meal.

NUTRITION

566kcal
Protein
34.6g
Fat
29.4g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Whole Milk Ricotta (175g)

2 large Egg Whites (66g)

1/3 cup All-Purpose Flour (40g)

1 cup Cherry Tomatoes (150g)

1 tsp Olive Oil (5g)

1 clove Garlic, minced

2 tbsp Fresh Basil, chopped

Pinch of Salt

Pinch of Black Pepper

Optional pinch of Red Pepper Flakes

PREPARATION

  • 1

    In a bowl, combine the ricotta, egg whites, and flour. Stir gently until a soft dough forms, being careful not to overmix.

  • 2

    Lightly dust a work surface with flour and transfer the dough. Knead gently until smooth, then divide it into portions.

  • 3

    Roll each portion into a long rope about 1/2 inch in diameter, and cut into 1-inch pieces to form your gnocchi.

  • 4

    Bring a pot of salted water to a boil. Drop the gnocchi in batches; they are done when they float to the top. Remove with a slotted spoon and set aside.

  • 5

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, minced garlic, salt, pepper, and red pepper flakes if using. Spread them evenly on a baking sheet.

  • 6

    Roast tomatoes in the preheated oven for about 12-15 minutes until they are softened and slightly blistered.

  • 7

    Combine the cooked gnocchi with the roasted tomatoes gently, and sprinkle chopped fresh basil over the dish.

  • 8

    Serve warm and enjoy the balance of creamy cheese and vibrant, herb-infused tomatoes.