Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Blistered Tomatoes

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

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Blistered Tomatoes

Enjoy a light yet satisfying dish featuring tender pan-seared ricotta gnocchi paired with crisp roasted asparagus and sweet blistered tomatoes. Finished with a perfectly poached egg and a sprinkle of Parmesan and fresh basil, this dish delivers delightful textures and balanced flavors for a wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

565kcal
Protein
31.1g
Fat
23.4g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

200g Ricotta Gnocchi

100g Asparagus

80g Cherry Tomatoes

1 tsp Olive Oil

1 Large Egg

2 Tbsp Parmesan Cheese

1 Garlic Clove

3 Fresh Basil Leaves

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). On a baking sheet, toss asparagus with half of the olive oil, salt, and pepper. Roast for about 10-12 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat the remaining olive oil in a large non-stick skillet over medium-high heat. Add a minced garlic clove and let it sauté for 30 seconds.

  • 3

    Add the ricotta gnocchi to the skillet. Sear them for 2-3 minutes on each side until they develop a light golden crust.

  • 4

    Halve the cherry tomatoes and add them to the skillet. Allow them to blister for 2-3 minutes, stirring gently so they soften without losing their shape.

  • 5

    In a small pot, bring water to a gentle simmer and poach the egg until the white is set but the yolk remains runny, about 3-4 minutes. Season with a pinch of salt.

  • 6

    Plate the seared gnocchi and vegetables. Top with the poached egg, then sprinkle grated Parmesan and tear fresh basil leaves over the dish.

  • 7

    Finish with a light drizzle of olive oil if desired, and serve immediately.

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Blistered Tomatoes

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

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Blistered Tomatoes

Enjoy a light yet satisfying dish featuring tender pan-seared ricotta gnocchi paired with crisp roasted asparagus and sweet blistered tomatoes. Finished with a perfectly poached egg and a sprinkle of Parmesan and fresh basil, this dish delivers delightful textures and balanced flavors for a wholesome meal.

NUTRITION

565kcal
Protein
31.1g
Fat
23.4g
Carbs
62.1g

SERVINGS

1 serving

INGREDIENTS

200g Ricotta Gnocchi

100g Asparagus

80g Cherry Tomatoes

1 tsp Olive Oil

1 Large Egg

2 Tbsp Parmesan Cheese

1 Garlic Clove

3 Fresh Basil Leaves

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). On a baking sheet, toss asparagus with half of the olive oil, salt, and pepper. Roast for about 10-12 minutes until tender and slightly caramelized.

  • 2

    Meanwhile, heat the remaining olive oil in a large non-stick skillet over medium-high heat. Add a minced garlic clove and let it sauté for 30 seconds.

  • 3

    Add the ricotta gnocchi to the skillet. Sear them for 2-3 minutes on each side until they develop a light golden crust.

  • 4

    Halve the cherry tomatoes and add them to the skillet. Allow them to blister for 2-3 minutes, stirring gently so they soften without losing their shape.

  • 5

    In a small pot, bring water to a gentle simmer and poach the egg until the white is set but the yolk remains runny, about 3-4 minutes. Season with a pinch of salt.

  • 6

    Plate the seared gnocchi and vegetables. Top with the poached egg, then sprinkle grated Parmesan and tear fresh basil leaves over the dish.

  • 7

    Finish with a light drizzle of olive oil if desired, and serve immediately.