Soft Ricotta Gnocchi with Fresh Tomato Sauce and Roasted Vegetables

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

Soft Ricotta Gnocchi with Fresh Tomato Sauce and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Soft Ricotta Gnocchi with Fresh Tomato Sauce and Roasted Vegetables

Delight in airy, melt-in-your-mouth soft ricotta gnocchi bathed in a vibrant fresh tomato sauce and served alongside a medley of roasted bell peppers and zucchini. This dish features a light, tender pasta alternative that is both satisfying and bursting with garden-fresh flavors.

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NUTRITION

555kcal
Protein
36g
Fat
24.1g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Ricotta Cheese (125g)

1/3 cup All-Purpose Flour (43g)

1 Egg

1 Egg White

2 tbsp Grated Parmesan Cheese (10g)

100g Fresh Tomato, chopped

1/2 tsp Olive Oil

1 Garlic Clove, minced

1/2 cup chopped Bell Pepper (75g)

1/2 cup chopped Zucchini (65g)

4 Fresh Basil Leaves

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PREPARATION

  • 1

    In a bowl, combine the ricotta cheese, all-purpose flour, whole egg, egg white, and grated Parmesan to form a smooth, sticky dough.

  • 2

    Transfer the dough onto a lightly floured surface and gently knead until just combined; avoid overworking to maintain a soft texture.

  • 3

    Divide the dough into small portions and roll each portion into long, thin ropes. Cut the ropes into 1-inch pieces to form the gnocchi.

  • 4

    Bring a large pot of salted water to boil and gently drop in the gnocchi. Cook until they float to the top, about 2-3 minutes, then drain.

  • 5

    For the tomato sauce, heat olive oil in a pan over medium heat. Sauté the minced garlic until fragrant, then add the chopped fresh tomato. Allow it to simmer for a few minutes and add freshly torn basil leaves, seasoning with salt and pepper as desired.

  • 6

    For the roasted vegetables, preheat the oven to 425°F. Toss the chopped bell pepper and zucchini with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 12-15 minutes until tender and slightly charred.

  • 7

    Plate the soft ricotta gnocchi and spoon over the fresh tomato sauce. Arrange the roasted vegetables on the side and garnish with extra basil if desired. Serve immediately.

Soft Ricotta Gnocchi with Fresh Tomato Sauce and Roasted Vegetables

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

Soft Ricotta Gnocchi with Fresh Tomato Sauce and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Soft Ricotta Gnocchi with Fresh Tomato Sauce and Roasted Vegetables

Delight in airy, melt-in-your-mouth soft ricotta gnocchi bathed in a vibrant fresh tomato sauce and served alongside a medley of roasted bell peppers and zucchini. This dish features a light, tender pasta alternative that is both satisfying and bursting with garden-fresh flavors.

NUTRITION

555kcal
Protein
36g
Fat
24.1g
Carbs
49.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Ricotta Cheese (125g)

1/3 cup All-Purpose Flour (43g)

1 Egg

1 Egg White

2 tbsp Grated Parmesan Cheese (10g)

100g Fresh Tomato, chopped

1/2 tsp Olive Oil

1 Garlic Clove, minced

1/2 cup chopped Bell Pepper (75g)

1/2 cup chopped Zucchini (65g)

4 Fresh Basil Leaves

PREPARATION

  • 1

    In a bowl, combine the ricotta cheese, all-purpose flour, whole egg, egg white, and grated Parmesan to form a smooth, sticky dough.

  • 2

    Transfer the dough onto a lightly floured surface and gently knead until just combined; avoid overworking to maintain a soft texture.

  • 3

    Divide the dough into small portions and roll each portion into long, thin ropes. Cut the ropes into 1-inch pieces to form the gnocchi.

  • 4

    Bring a large pot of salted water to boil and gently drop in the gnocchi. Cook until they float to the top, about 2-3 minutes, then drain.

  • 5

    For the tomato sauce, heat olive oil in a pan over medium heat. Sauté the minced garlic until fragrant, then add the chopped fresh tomato. Allow it to simmer for a few minutes and add freshly torn basil leaves, seasoning with salt and pepper as desired.

  • 6

    For the roasted vegetables, preheat the oven to 425°F. Toss the chopped bell pepper and zucchini with a small drizzle of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for about 12-15 minutes until tender and slightly charred.

  • 7

    Plate the soft ricotta gnocchi and spoon over the fresh tomato sauce. Arrange the roasted vegetables on the side and garnish with extra basil if desired. Serve immediately.