YOUR SOLIN GENERATED RECIPE
Baked Ricotta Gnocchi with Roasted Vegetables
Savor a warm, comforting plate of baked ricotta gnocchi paired with a medley of roasted vegetables. The pillowy, delicate gnocchi, enriched with light ricotta and egg, is baked to a tender finish and topped with a sprinkle of tangy Parmesan, while vibrant zucchini, cherry tomatoes, and spinach are roasted with garlic and olive oil for a burst of fresh flavor in every bite.
INGREDIENTS
200g low-fat ricotta cheese
1 large egg
30g all-purpose flour
20g grated Parmesan cheese
50g fresh spinach
100g zucchini
100g cherry tomatoes
0.5 tbsp extra virgin olive oil
1 garlic clove
PREPARATION
Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the ricotta cheese, egg, flour, a pinch of salt, and a light grind of pepper. Mix until a dough forms.
Lightly flour a work surface and gently knead the dough until it comes together. Roll the dough into a long log and cut into bite-sized pieces to form the gnocchi.
Place the gnocchi on a lightly greased baking tray. Sprinkle grated Parmesan cheese over the top.
On a separate baking sheet, toss the zucchini (sliced), cherry tomatoes, and spinach with olive oil and minced garlic. Season lightly with salt and pepper.
Place both baking sheets in the oven. Roast the vegetables for about 15-20 minutes, stirring halfway through, and bake the gnocchi for approximately 18-20 minutes or until they are slightly golden and set.
Remove from the oven and serve the baked gnocchi topped with the roasted vegetables. Garnish with fresh basil if desired.