YOUR SOLIN GENERATED RECIPE
Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce
Enjoy a light yet satisfying dish featuring tender, homemade ricotta-potato gnocchi enriched with fresh herbs, all smothered in a velvety roasted garlic cream sauce made with nonfat Greek yogurt and a burst of basil. This dish perfectly balances comforting flavors with a nutritious twist, making it ideal for any meal.
INGREDIENTS
1/2 cup Part-Skim Ricotta
1/2 cup Cooked Potato (diced)
1 large Egg White
1/4 cup Whole Wheat Flour
1/2 cup Nonfat Greek Yogurt
1 clove Roasted Garlic
1 tbsp Fresh Basil (chopped)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and roast a garlic clove until soft and fragrant, about 10-12 minutes. Allow it to cool.
In a medium bowl, combine the ricotta, diced cooked potato, egg white, and whole wheat flour. Add a pinch of salt and pepper, and incorporate some chopped fresh basil. Mix until a smooth dough forms.
Lightly flour a work surface and gently roll the dough into long logs. Cut the logs into 1-inch pieces to form small gnocchi.
Bring a pot of lightly salted water to a simmer. Add the gnocchi in batches; they are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a small saucepan, combine the nonfat Greek yogurt with the roasted garlic (squeeze the softened garlic out of its skin) and a little chopped basil. Warm gently over low heat just until combined; be careful not to overheat to avoid curdling.
Toss the cooked gnocchi with the roasted garlic cream sauce. Adjust salt and pepper as needed and garnish with additional fresh basil if desired.
Serve immediately and enjoy your Herb-Ricotta Gnocchi with Roasted Garlic Cream Sauce.