Creamy Ricotta Gnocchi with Roasted Asparagus and Lemon-Herb Sauce

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

Creamy Ricotta Gnocchi with Roasted Asparagus and Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Asparagus and Lemon-Herb Sauce

Enjoy a bright, creamy plate of ricotta gnocchi perfectly paired with tender roasted asparagus and a zingy lemon-herb sauce. The rich, velvety texture of the gnocchi is elevated by a mix of extra ricotta, tangy Greek yogurt, and a dusting of Parmesan, all harmoniously complemented by the freshness of lemon and aromatic herbs.

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NUTRITION

561kcal
Protein
38.2g
Fat
20.8g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Ricotta Gnocchi (170g)

1/4 cup Ricotta Cheese (62g)

2 tbsp Parmesan Cheese (10g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Asparagus (134g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tbsp Mixed Fresh Herbs (4g)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus with a drizzle of olive oil, a pinch of salt, and pepper. Roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 2

    While the asparagus roasts, bring a pot of salted water to a simmer. Cook the ricotta gnocchi according to package instructions until they float to the top, indicating they are done. Drain and set aside.

  • 3

    In a small bowl, mix the extra ricotta cheese, nonfat Greek yogurt, lemon juice, and chopped fresh herbs. Stir in the Parmesan cheese to create a creamy, tangy sauce.

  • 4

    Combine the cooked gnocchi and roasted asparagus in a large bowl. Pour the lemon-herb sauce over the top and gently toss to coat evenly.

  • 5

    Serve immediately and enjoy this fresh, creamy meal that perfectly balances flavors and textures.

Creamy Ricotta Gnocchi with Roasted Asparagus and Lemon-Herb Sauce

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

Creamy Ricotta Gnocchi with Roasted Asparagus and Lemon-Herb Sauce

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Asparagus and Lemon-Herb Sauce

Enjoy a bright, creamy plate of ricotta gnocchi perfectly paired with tender roasted asparagus and a zingy lemon-herb sauce. The rich, velvety texture of the gnocchi is elevated by a mix of extra ricotta, tangy Greek yogurt, and a dusting of Parmesan, all harmoniously complemented by the freshness of lemon and aromatic herbs.

NUTRITION

561kcal
Protein
38.2g
Fat
20.8g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Ricotta Gnocchi (170g)

1/4 cup Ricotta Cheese (62g)

2 tbsp Parmesan Cheese (10g)

1/4 cup Nonfat Greek Yogurt (60g)

1 cup Asparagus (134g)

1 tsp Olive Oil (5g)

1 tbsp Lemon Juice (15g)

1 tbsp Mixed Fresh Herbs (4g)

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the asparagus with a drizzle of olive oil, a pinch of salt, and pepper. Roast in the oven for about 10-12 minutes until tender and slightly caramelized.

  • 2

    While the asparagus roasts, bring a pot of salted water to a simmer. Cook the ricotta gnocchi according to package instructions until they float to the top, indicating they are done. Drain and set aside.

  • 3

    In a small bowl, mix the extra ricotta cheese, nonfat Greek yogurt, lemon juice, and chopped fresh herbs. Stir in the Parmesan cheese to create a creamy, tangy sauce.

  • 4

    Combine the cooked gnocchi and roasted asparagus in a large bowl. Pour the lemon-herb sauce over the top and gently toss to coat evenly.

  • 5

    Serve immediately and enjoy this fresh, creamy meal that perfectly balances flavors and textures.