Pillowy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

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

Pillowy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Delight in tender, homemade ricotta gnocchi paired with vibrant roasted asparagus and juicy cherry tomatoes. This dish balances a light, pillowy texture with the freshness of roasted vegetables and a sprinkle of Parmesan, offering a refined, satisfying meal perfect for any time of day.

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NUTRITION

569kcal
Protein
32g
Fat
29.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

150g Ricotta (part-skim)

1 large Egg

30g Whole Wheat Flour

20g Grated Parmesan Cheese

6 Asparagus Spears

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, gently mix the ricotta, egg, whole wheat flour, a pinch of salt, and freshly ground pepper until a soft dough forms. Avoid overmixing to keep the dough light.

  • 3

    Lightly dust a work surface with flour. Divide the dough into smaller portions and roll each into a long rope about 1/2 inch in diameter. Cut the rope into 1-inch pieces, and if desired, press each piece lightly with a fork to create ridges.

  • 4

    Bring a large pot of salted water to a boil. Add the gnocchi in batches. When they float to the top (approximately 2-3 minutes), use a slotted spoon to remove them and set aside.

  • 5

    Meanwhile, place the asparagus and cherry tomatoes on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 10-12 minutes until the asparagus is tender and the tomatoes blister slightly.

  • 6

    To combine, gently toss the cooked gnocchi with the roasted vegetables. Sprinkle the grated Parmesan cheese over the top and serve immediately while warm.

Pillowy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

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

Pillowy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Delight in tender, homemade ricotta gnocchi paired with vibrant roasted asparagus and juicy cherry tomatoes. This dish balances a light, pillowy texture with the freshness of roasted vegetables and a sprinkle of Parmesan, offering a refined, satisfying meal perfect for any time of day.

NUTRITION

569kcal
Protein
32g
Fat
29.4g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

150g Ricotta (part-skim)

1 large Egg

30g Whole Wheat Flour

20g Grated Parmesan Cheese

6 Asparagus Spears

0.5 cup Cherry Tomatoes

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    In a bowl, gently mix the ricotta, egg, whole wheat flour, a pinch of salt, and freshly ground pepper until a soft dough forms. Avoid overmixing to keep the dough light.

  • 3

    Lightly dust a work surface with flour. Divide the dough into smaller portions and roll each into a long rope about 1/2 inch in diameter. Cut the rope into 1-inch pieces, and if desired, press each piece lightly with a fork to create ridges.

  • 4

    Bring a large pot of salted water to a boil. Add the gnocchi in batches. When they float to the top (approximately 2-3 minutes), use a slotted spoon to remove them and set aside.

  • 5

    Meanwhile, place the asparagus and cherry tomatoes on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 10-12 minutes until the asparagus is tender and the tomatoes blister slightly.

  • 6

    To combine, gently toss the cooked gnocchi with the roasted vegetables. Sprinkle the grated Parmesan cheese over the top and serve immediately while warm.