Herb-Roasted Sweet Potato Ricotta Gnocchi

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

Herb-Roasted Sweet Potato Ricotta Gnocchi

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Ricotta Gnocchi

Savor these tender, herb-infused gnocchi made with roasted sweet potato, creamy part-skim ricotta, and a boost of low-fat cottage cheese. The light, fresh flavor is elevated by aromatic basil and a hint of garlic, making it a versatile dish suitable for breakfast, lunch, or dinner.

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NUTRITION

564kcal
Protein
38.2g
Fat
16.2g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg (50g)

2 tbsp Whole Wheat Flour (15g)

2 tbsp Fresh Basil, chopped (4g)

1/2 tsp Garlic Powder (1.5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it until tender, about 40-45 minutes. Once done, cool slightly and scoop out the flesh.

  • 2

    In a large bowl, combine the roasted sweet potato, ricotta cheese, cottage cheese, and the egg. Mix until smooth and well incorporated.

  • 3

    Stir in the whole wheat flour, chopped basil, garlic powder, salt, and pepper. Mix until a soft dough forms. If the dough is too sticky, you can add a little extra flour.

  • 4

    Lightly dust a work surface with flour and gently roll the dough into long logs, about 1/2-inch thick. Cut the logs into bite-sized pieces to form the gnocchi.

  • 5

    Bring a pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 6

    Optionally, serve with a drizzle of olive oil, additional fresh basil, or a light tomato sauce for extra flavor. Enjoy your nutritious and herbaceous gnocchi!

Herb-Roasted Sweet Potato Ricotta Gnocchi

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

Herb-Roasted Sweet Potato Ricotta Gnocchi

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato Ricotta Gnocchi

Savor these tender, herb-infused gnocchi made with roasted sweet potato, creamy part-skim ricotta, and a boost of low-fat cottage cheese. The light, fresh flavor is elevated by aromatic basil and a hint of garlic, making it a versatile dish suitable for breakfast, lunch, or dinner.

NUTRITION

564kcal
Protein
38.2g
Fat
16.2g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (130g)

1/2 cup Part-Skim Ricotta Cheese (124g)

1/2 cup Low-Fat Cottage Cheese (113g)

1 large Egg (50g)

2 tbsp Whole Wheat Flour (15g)

2 tbsp Fresh Basil, chopped (4g)

1/2 tsp Garlic Powder (1.5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Pierce the sweet potato with a fork and roast it until tender, about 40-45 minutes. Once done, cool slightly and scoop out the flesh.

  • 2

    In a large bowl, combine the roasted sweet potato, ricotta cheese, cottage cheese, and the egg. Mix until smooth and well incorporated.

  • 3

    Stir in the whole wheat flour, chopped basil, garlic powder, salt, and pepper. Mix until a soft dough forms. If the dough is too sticky, you can add a little extra flour.

  • 4

    Lightly dust a work surface with flour and gently roll the dough into long logs, about 1/2-inch thick. Cut the logs into bite-sized pieces to form the gnocchi.

  • 5

    Bring a pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 6

    Optionally, serve with a drizzle of olive oil, additional fresh basil, or a light tomato sauce for extra flavor. Enjoy your nutritious and herbaceous gnocchi!