Creamy Ricotta Gnocchi with Roasted Vegetables

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

Creamy Ricotta Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Vegetables

Enjoy a light yet satisfying dish featuring tender, pillowy gnocchi made with creamy part-skim ricotta and whole wheat flour, complemented by a medley of roasted broccoli and red bell pepper flavored with a hint of olive oil and fresh herbs. This dish offers a perfect balance of protein and carbohydrates with a luxurious creamy texture and vibrant roasted vegetable notes, making it ideal for a nourishing lunch or dinner.

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NUTRITION

533kcal
Protein
38.2g
Fat
12.4g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Part-Skim Ricotta Cheese (250g)

1 large Egg White (33g)

1/4 cup Whole Wheat Flour (30g, sifted)

1 cup Chopped Broccoli (91g)

1/2 medium Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

1 tbsp Fresh Basil (optional, 2g)

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss the chopped broccoli and sliced red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for about 15-20 minutes until vegetables are tender and lightly charred.

  • 2

    Meanwhile, in a bowl combine the part-skim ricotta cheese, egg white, and whole wheat flour. Season lightly with salt and pepper. Mix until a dough forms; if the dough is sticky, add a little extra flour.

  • 3

    Transfer the dough onto a lightly floured surface and gently knead for about 1-2 minutes until smooth. Roll the dough into a log approximately 1/2-inch thick. Cut the log into 1-inch pieces to form gnocchi.

  • 4

    Bring a large pot of water to a boil. Drop in the gnocchi in batches. When the gnocchi float to the surface (about 2-3 minutes), they are done. Remove with a slotted spoon and set aside.

  • 5

    Plate the cooked gnocchi and top with the roasted vegetables. Garnish with fresh basil if desired and serve immediately.

Creamy Ricotta Gnocchi with Roasted Vegetables

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

Creamy Ricotta Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Vegetables

Enjoy a light yet satisfying dish featuring tender, pillowy gnocchi made with creamy part-skim ricotta and whole wheat flour, complemented by a medley of roasted broccoli and red bell pepper flavored with a hint of olive oil and fresh herbs. This dish offers a perfect balance of protein and carbohydrates with a luxurious creamy texture and vibrant roasted vegetable notes, making it ideal for a nourishing lunch or dinner.

NUTRITION

533kcal
Protein
38.2g
Fat
12.4g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

1 cup Part-Skim Ricotta Cheese (250g)

1 large Egg White (33g)

1/4 cup Whole Wheat Flour (30g, sifted)

1 cup Chopped Broccoli (91g)

1/2 medium Red Bell Pepper (75g)

1 tsp Olive Oil (4.5g)

Salt & Pepper to taste

1 tbsp Fresh Basil (optional, 2g)

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C). Toss the chopped broccoli and sliced red bell pepper with olive oil, salt, and pepper on a baking sheet. Roast for about 15-20 minutes until vegetables are tender and lightly charred.

  • 2

    Meanwhile, in a bowl combine the part-skim ricotta cheese, egg white, and whole wheat flour. Season lightly with salt and pepper. Mix until a dough forms; if the dough is sticky, add a little extra flour.

  • 3

    Transfer the dough onto a lightly floured surface and gently knead for about 1-2 minutes until smooth. Roll the dough into a log approximately 1/2-inch thick. Cut the log into 1-inch pieces to form gnocchi.

  • 4

    Bring a large pot of water to a boil. Drop in the gnocchi in batches. When the gnocchi float to the surface (about 2-3 minutes), they are done. Remove with a slotted spoon and set aside.

  • 5

    Plate the cooked gnocchi and top with the roasted vegetables. Garnish with fresh basil if desired and serve immediately.