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 delectably light yet satisfying dish featuring tender potato gnocchi enveloped in a luscious, creamy part-skim ricotta sauce. Herb-roasted cherry tomatoes, aromatic garlic, and a sprinkle of grated Parmesan and fresh basil bring a burst of flavor and freshness to every bite.

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NUTRITION

576kcal
Protein
32.7g
Fat
26.2g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

120g Potato Gnocchi

185g Part-Skim Ricotta Cheese (about 3/4 cup)

150g Cherry Tomatoes (1 cup)

1 tsp Olive Oil

10g Grated Parmesan Cheese (2 tbsp)

2 cloves Garlic

5g Fresh Basil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the cherry tomatoes with olive oil, a pinch of salt, and minced garlic. Roast in the oven for 12-15 minutes until they are blistered and slightly caramelized.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface. Drain well.

  • 4

    In a large skillet, gently warm the part-skim ricotta over low heat to create a creamy base. Add the drained gnocchi to the skillet and stir to coat evenly.

  • 5

    Fold in the roasted cherry tomatoes, including any juices from the baking sheet.

  • 6

    Sprinkle the grated Parmesan cheese over the dish and gently stir to combine, allowing the cheese to slightly melt into the creamy sauce.

  • 7

    Finish with torn fresh basil leaves, season with additional salt and pepper as desired, and serve immediately.

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 delectably light yet satisfying dish featuring tender potato gnocchi enveloped in a luscious, creamy part-skim ricotta sauce. Herb-roasted cherry tomatoes, aromatic garlic, and a sprinkle of grated Parmesan and fresh basil bring a burst of flavor and freshness to every bite.

NUTRITION

576kcal
Protein
32.7g
Fat
26.2g
Carbs
54.2g

SERVINGS

1 serving

INGREDIENTS

120g Potato Gnocchi

185g Part-Skim Ricotta Cheese (about 3/4 cup)

150g Cherry Tomatoes (1 cup)

1 tsp Olive Oil

10g Grated Parmesan Cheese (2 tbsp)

2 cloves Garlic

5g Fresh Basil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the cherry tomatoes with olive oil, a pinch of salt, and minced garlic. Roast in the oven for 12-15 minutes until they are blistered and slightly caramelized.

  • 3

    Meanwhile, bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the surface. Drain well.

  • 4

    In a large skillet, gently warm the part-skim ricotta over low heat to create a creamy base. Add the drained gnocchi to the skillet and stir to coat evenly.

  • 5

    Fold in the roasted cherry tomatoes, including any juices from the baking sheet.

  • 6

    Sprinkle the grated Parmesan cheese over the dish and gently stir to combine, allowing the cheese to slightly melt into the creamy sauce.

  • 7

    Finish with torn fresh basil leaves, season with additional salt and pepper as desired, and serve immediately.