Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

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

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

Enjoy a sumptuous dish featuring soft potato gnocchi tossed in a rich, creamy ricotta sauce and complemented by herb-roasted cherry tomatoes. A hint of garlic and basil elevates the flavor profile, while lean grilled chicken breast adds a protein boost to keep you satisfied and energized.

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NUTRITION

523kcal
Protein
46.3g
Fat
17.7g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

70 g Potato Gnocchi

1/2 cup Low-Fat Ricotta (125 g)

1 cup Cherry Tomatoes (150 g)

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

3 oz Grilled Chicken Breast

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the tomatoes in the oven for 15-20 minutes until they soften and begin to char at the edges.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the gnocchi until they float, about 2-3 minutes. Drain and set aside.

  • 4

    In a saucepan, gently warm the low-fat ricotta over low heat, stirring in the roasted garlic and a handful of chopped fresh basil to create a creamy sauce.

  • 5

    Add the drained gnocchi to the ricotta sauce and toss until well coated.

  • 6

    Slice the grilled chicken breast and gently fold it into the dish along with the roasted tomatoes.

  • 7

    Season with additional salt, pepper, and basil if desired before serving. Enjoy your balanced, protein-rich meal.

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

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

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Herb-Roasted Tomatoes

Enjoy a sumptuous dish featuring soft potato gnocchi tossed in a rich, creamy ricotta sauce and complemented by herb-roasted cherry tomatoes. A hint of garlic and basil elevates the flavor profile, while lean grilled chicken breast adds a protein boost to keep you satisfied and energized.

NUTRITION

523kcal
Protein
46.3g
Fat
17.7g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

70 g Potato Gnocchi

1/2 cup Low-Fat Ricotta (125 g)

1 cup Cherry Tomatoes (150 g)

1 tsp Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

3 oz Grilled Chicken Breast

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, minced garlic, salt, and pepper, and spread them on a baking sheet.

  • 2

    Roast the tomatoes in the oven for 15-20 minutes until they soften and begin to char at the edges.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the gnocchi until they float, about 2-3 minutes. Drain and set aside.

  • 4

    In a saucepan, gently warm the low-fat ricotta over low heat, stirring in the roasted garlic and a handful of chopped fresh basil to create a creamy sauce.

  • 5

    Add the drained gnocchi to the ricotta sauce and toss until well coated.

  • 6

    Slice the grilled chicken breast and gently fold it into the dish along with the roasted tomatoes.

  • 7

    Season with additional salt, pepper, and basil if desired before serving. Enjoy your balanced, protein-rich meal.