YOUR SOLIN GENERATED RECIPE
Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce
Enjoy a light yet satisfying dish featuring delicate homemade herb-ricotta gnocchi, enriched with fresh basil and parsley. The dish is elevated by a silky roasted garlic cream sauce made with nonfat Greek yogurt and a drizzle of olive oil, finished with a sprinkle of Parmesan. A perfect balance of comfort and clarity on the palate.
INGREDIENTS
1/3 cup Low-Fat Ricotta Cheese (~83g)
1 Egg White (33g)
1/2 cup Whole Wheat Flour (~60g)
2 Tbsp Fresh Mixed Herbs (basil & parsley)
1/2 cup Nonfat Greek Yogurt (~120g)
2 Roasted Garlic Cloves (~12g)
1 tsp Olive Oil (~5g)
2 Tbsp Grated Parmesan Cheese
PREPARATION
In a large bowl, combine the low-fat ricotta cheese, egg white, and whole wheat flour. Add the finely chopped fresh herbs. Mix until a soft dough forms, being careful not to overwork the mixture.
Lightly dust a work surface with flour and roll the dough into long sausage shapes about 1/2 inch in diameter. Cut each roll into 1-inch pieces to form the gnocchi. Optionally, use a fork to gently press and shape the gnocchi.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Use a slotted spoon to remove them and set aside.
For the sauce, in a small saucepan over low heat, combine the nonfat Greek yogurt and roasted garlic. Stir gently to mix, then add the olive oil to create a silky, smooth sauce. Heat just until warmed through; do not boil to avoid curdling the yogurt.
Toss the cooked gnocchi in the roasted garlic cream sauce. Transfer to a serving dish and sprinkle with grated Parmesan cheese.
Serve immediately and enjoy this delightful blend of tender gnocchi and aromatic, creamy sauce.