Pan-Seared 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.

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Delight in this elegant twist on classic gnocchi where tender ricotta-infused dumplings meet lean chicken, perfectly roasted asparagus, and burst of sweet cherry tomatoes. Finished with a sprinkle of aged Parmesan and a drizzle of olive oil, every bite is a harmonious balance of flavors and textures, promising a satisfying meal that’s as nutritious as it is delicious.

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NUTRITION

575kcal
Protein
41.1g
Fat
28.2g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

100g Ricotta Gnocchi

75g Chicken Breast

100g Asparagus

100g Cherry Tomatoes

15g Grated Parmesan Cheese

1 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss asparagus and halved cherry tomatoes with half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium-high heat with the remaining olive oil. Add the chicken breast (previously seasoned with salt and pepper) and cook for 3-4 minutes on each side until golden and fully cooked. Once cooked, dice the chicken into bite-sized pieces.

  • 4

    In the same skillet, add the ricotta gnocchi. Pan-sear them for about 2-3 minutes on each side until they acquire a light, crispy exterior.

  • 5

    Combine the pan-seared gnocchi with the diced chicken, and gently toss in the roasted asparagus and cherry tomatoes.

  • 6

    Finish with a generous sprinkle of grated Parmesan cheese, adjust seasoning to taste, and serve warm.

Pan-Seared 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.

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Delight in this elegant twist on classic gnocchi where tender ricotta-infused dumplings meet lean chicken, perfectly roasted asparagus, and burst of sweet cherry tomatoes. Finished with a sprinkle of aged Parmesan and a drizzle of olive oil, every bite is a harmonious balance of flavors and textures, promising a satisfying meal that’s as nutritious as it is delicious.

NUTRITION

575kcal
Protein
41.1g
Fat
28.2g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

100g Ricotta Gnocchi

75g Chicken Breast

100g Asparagus

100g Cherry Tomatoes

15g Grated Parmesan Cheese

1 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss asparagus and halved cherry tomatoes with half the olive oil, a pinch of salt, and pepper. Spread them on a baking sheet and roast for 12-15 minutes until tender and lightly charred.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium-high heat with the remaining olive oil. Add the chicken breast (previously seasoned with salt and pepper) and cook for 3-4 minutes on each side until golden and fully cooked. Once cooked, dice the chicken into bite-sized pieces.

  • 4

    In the same skillet, add the ricotta gnocchi. Pan-sear them for about 2-3 minutes on each side until they acquire a light, crispy exterior.

  • 5

    Combine the pan-seared gnocchi with the diced chicken, and gently toss in the roasted asparagus and cherry tomatoes.

  • 6

    Finish with a generous sprinkle of grated Parmesan cheese, adjust seasoning to taste, and serve warm.