Creamy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

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 Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

Enjoy a comforting plate of pillowy gnocchi tossed in a creamy ricotta sauce, perfectly complemented by roasted asparagus spears and blistered cherry tomatoes. The dish offers a harmonious blend of textures and flavors with a hint of tang from the ricotta and a light, fresh finish from the veggies.

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NUTRITION

584kcal
Protein
31g
Fat
24.2g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

3/4 cup (185g) Whole Milk Ricotta

2/3 cup (120g) Potato Gnocchi

1 cup (134g) Asparagus

1/2 cup (75g) Cherry Tomatoes

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Grated Parmesan Cheese

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Arrange asparagus spears on a baking sheet, drizzle with a tiny amount of olive oil, and season with salt and pepper. Roast for 10-12 minutes until tender.

  • 3

    In a skillet over medium-high heat, add the remaining olive oil and blister the cherry tomatoes until they start to char lightly on all sides, about 3-4 minutes. Remove from heat and set aside.

  • 4

    Bring a pot of salted water to a boil and cook the gnocchi until they float to the top, about 2-3 minutes. Drain well.

  • 5

    In a large mixing bowl, combine the warm gnocchi with the ricotta cheese. Gently fold in the roasted asparagus and blistered tomatoes.

  • 6

    Plate the dish and finish with a sprinkle of grated Parmesan cheese. Serve immediately.

Creamy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

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 Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

Enjoy a comforting plate of pillowy gnocchi tossed in a creamy ricotta sauce, perfectly complemented by roasted asparagus spears and blistered cherry tomatoes. The dish offers a harmonious blend of textures and flavors with a hint of tang from the ricotta and a light, fresh finish from the veggies.

NUTRITION

584kcal
Protein
31g
Fat
24.2g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

3/4 cup (185g) Whole Milk Ricotta

2/3 cup (120g) Potato Gnocchi

1 cup (134g) Asparagus

1/2 cup (75g) Cherry Tomatoes

1/2 teaspoon Extra Virgin Olive Oil

1 tablespoon Grated Parmesan Cheese

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Arrange asparagus spears on a baking sheet, drizzle with a tiny amount of olive oil, and season with salt and pepper. Roast for 10-12 minutes until tender.

  • 3

    In a skillet over medium-high heat, add the remaining olive oil and blister the cherry tomatoes until they start to char lightly on all sides, about 3-4 minutes. Remove from heat and set aside.

  • 4

    Bring a pot of salted water to a boil and cook the gnocchi until they float to the top, about 2-3 minutes. Drain well.

  • 5

    In a large mixing bowl, combine the warm gnocchi with the ricotta cheese. Gently fold in the roasted asparagus and blistered tomatoes.

  • 6

    Plate the dish and finish with a sprinkle of grated Parmesan cheese. Serve immediately.