Herb-Ricotta Gnocchi with Roasted Cherry Tomatoes

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

Herb-Ricotta Gnocchi with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Gnocchi with Roasted Cherry Tomatoes

Enjoy a comforting bowl of pillowy potato gnocchi tossed with creamy low‐fat ricotta and a hint of grated parmesan, accented by sweet roasted cherry tomatoes and fresh basil. This dish delivers a delightful combination of textures and savory herbs, making it both satisfying and uplifting.

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NUTRITION

582kcal
Protein
34.3g
Fat
16.1g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

0.75 cup Low-Fat Ricotta Cheese (185g)

1 cup Cherry Tomatoes (150g)

0.25 cup Grated Parmesan Cheese (25g)

0.5 tsp Extra-Virgin Olive Oil (2.5g)

A handful of Fresh Basil Leaves

1 clove Garlic, minced

Salt and Pepper, to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small baking dish, combine the cherry tomatoes with minced garlic, extra-virgin olive oil, salt, and pepper. Toss well to coat and roast in the oven for about 15 minutes, or until the tomatoes are soft and slightly caramelized.

  • 3

    While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes, then drain.

  • 4

    In a large bowl, gently mix the cooked gnocchi with the low-fat ricotta cheese and grated parmesan. Tear in fresh basil leaves and season with salt and pepper to taste.

  • 5

    Fold in the roasted cherry tomatoes and any juices from the baking dish. Serve warm and enjoy the harmonious blend of creamy, tangy, and herbaceous flavors.

Herb-Ricotta Gnocchi with Roasted Cherry Tomatoes

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

Herb-Ricotta Gnocchi with Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Herb-Ricotta Gnocchi with Roasted Cherry Tomatoes

Enjoy a comforting bowl of pillowy potato gnocchi tossed with creamy low‐fat ricotta and a hint of grated parmesan, accented by sweet roasted cherry tomatoes and fresh basil. This dish delivers a delightful combination of textures and savory herbs, making it both satisfying and uplifting.

NUTRITION

582kcal
Protein
34.3g
Fat
16.1g
Carbs
58.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

0.75 cup Low-Fat Ricotta Cheese (185g)

1 cup Cherry Tomatoes (150g)

0.25 cup Grated Parmesan Cheese (25g)

0.5 tsp Extra-Virgin Olive Oil (2.5g)

A handful of Fresh Basil Leaves

1 clove Garlic, minced

Salt and Pepper, to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a small baking dish, combine the cherry tomatoes with minced garlic, extra-virgin olive oil, salt, and pepper. Toss well to coat and roast in the oven for about 15 minutes, or until the tomatoes are soft and slightly caramelized.

  • 3

    While the tomatoes are roasting, bring a large pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes, then drain.

  • 4

    In a large bowl, gently mix the cooked gnocchi with the low-fat ricotta cheese and grated parmesan. Tear in fresh basil leaves and season with salt and pepper to taste.

  • 5

    Fold in the roasted cherry tomatoes and any juices from the baking dish. Serve warm and enjoy the harmonious blend of creamy, tangy, and herbaceous flavors.