Herb-Roasted Cauliflower Ricotta Gnocchi

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

Herb-Roasted Cauliflower Ricotta Gnocchi

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cauliflower Ricotta Gnocchi

Experience a delightful twist on classic gnocchi with this herb-infused, cauliflower ricotta version. Tender gnocchi crafted from roasted cauliflower and part-skim ricotta, lightly bound with almond flour and egg whites, are gently boiled to perfection and then tossed with additional roasted cauliflower and fresh herbs for a satisfying, savory comfort meal.

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NUTRITION

517kcal
Protein
33.9g
Fat
33g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower (raw, to roast and blend)

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

1/4 cup Almond Flour (28g)

3 Egg Whites (approx. 99g)

1 tsp Olive Oil

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Break the cauliflower into florets, toss with a drizzle of olive oil, and season lightly with salt and pepper. Roast on a baking sheet for about 20 minutes until tender and slightly golden.

  • 2

    Allow the roasted cauliflower to cool slightly. Transfer about half of the roasted florets into a food processor along with the ricotta cheese, almond flour, egg whites, basil, parsley, and garlic. Blend until a smooth, slightly thick dough forms.

  • 3

    Lightly flour your work surface with a pinch of almond flour and gently knead the dough. Divide and roll the dough into long logs about 1-inch thick, then cut into small dumplings (gnocchi shapes).

  • 4

    Bring a pot of water to a boil. Carefully add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon.

  • 5

    Toss the cooked gnocchi gently with the remaining roasted cauliflower, an extra drizzle of olive oil if desired, and a sprinkle of fresh herbs. Serve warm.

Herb-Roasted Cauliflower Ricotta Gnocchi

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

Herb-Roasted Cauliflower Ricotta Gnocchi

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cauliflower Ricotta Gnocchi

Experience a delightful twist on classic gnocchi with this herb-infused, cauliflower ricotta version. Tender gnocchi crafted from roasted cauliflower and part-skim ricotta, lightly bound with almond flour and egg whites, are gently boiled to perfection and then tossed with additional roasted cauliflower and fresh herbs for a satisfying, savory comfort meal.

NUTRITION

517kcal
Protein
33.9g
Fat
33g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower (raw, to roast and blend)

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

1/4 cup Almond Flour (28g)

3 Egg Whites (approx. 99g)

1 tsp Olive Oil

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Break the cauliflower into florets, toss with a drizzle of olive oil, and season lightly with salt and pepper. Roast on a baking sheet for about 20 minutes until tender and slightly golden.

  • 2

    Allow the roasted cauliflower to cool slightly. Transfer about half of the roasted florets into a food processor along with the ricotta cheese, almond flour, egg whites, basil, parsley, and garlic. Blend until a smooth, slightly thick dough forms.

  • 3

    Lightly flour your work surface with a pinch of almond flour and gently knead the dough. Divide and roll the dough into long logs about 1-inch thick, then cut into small dumplings (gnocchi shapes).

  • 4

    Bring a pot of water to a boil. Carefully add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon.

  • 5

    Toss the cooked gnocchi gently with the remaining roasted cauliflower, an extra drizzle of olive oil if desired, and a sprinkle of fresh herbs. Serve warm.