YOUR SOLIN GENERATED RECIPE
Baked Ricotta Gnocchi with Roasted Cherry Tomatoes and Fresh Basil
Enjoy a light yet satisfying dish featuring pillowy baked ricotta gnocchi paired with sweet roasted cherry tomatoes and aromatic fresh basil. This dish offers a tender blend of creamy ricotta with a hint of rustic wheat, all brought together with a drizzle of olive oil to highlight the natural flavors of summer tomatoes.
INGREDIENTS
1/2 cup part-skim ricotta cheese
2 large eggs
1/4 cup whole wheat flour
1/2 tbsp olive oil
1 cup cherry tomatoes
2 tbsp grated Parmesan cheese
6 fresh basil leaves
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the ricotta cheese, eggs, whole wheat flour, salt, and pepper. Mix until a smooth dough forms.
Lightly dust your work surface with flour and gently shape the dough into small gnocchi dumplings, about 1 to 1.5 inches in diameter.
Place the formed gnocchi on the prepared baking sheet. Drizzle them lightly with olive oil.
Scatter the cherry tomatoes around the gnocchi and sprinkle the grated Parmesan cheese over the top.
Bake in the preheated oven for 15-20 minutes or until the gnocchi are set and the edges turn lightly golden.
Remove from the oven and garnish with fresh basil leaves. Serve immediately and enjoy the delightful mix of creamy texture and roasted flavors.