Creamy Ricotta Gnocchi with Roasted Asparagus and Chicken

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 Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Asparagus and Chicken

Savor the hearty blend of tender chicken, light potato gnocchi, and crisp roasted asparagus enveloped in a silky ricotta sauce accented with garlic and lemon zest. This dish brings a balance of indulgent creaminess with a burst of fresh, bright flavors, perfect for a satisfying meal any time of day.

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NUTRITION

406kcal
Protein
38.5g
Fat
12g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (roasted)

70g Potato Gnocchi

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Asparagus

1 tsp Olive Oil

1 clove Garlic

1 tsp Lemon Zest

1 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Roast or grill until cooked through, then slice into bite-sized pieces.

  • 3

    Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender and slightly crispy.

  • 4

    Meanwhile, boil the potato gnocchi according to package instructions until they float; drain and set aside.

  • 5

    In a saucepan over medium heat, sauté minced garlic in a tiny drizzle of olive oil until fragrant.

  • 6

    Lower the heat and stir in the part-skim ricotta cheese to create a creamy sauce. Add the lemon zest and a few torn fresh basil leaves.

  • 7

    Gently fold in the boiled gnocchi and roasted asparagus, mixing until evenly coated with the ricotta sauce.

  • 8

    Serve the gnocchi and asparagus mixture topped with sliced roasted chicken. Garnish with additional fresh basil if desired.

Creamy Ricotta Gnocchi with Roasted Asparagus and Chicken

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 Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Asparagus and Chicken

Savor the hearty blend of tender chicken, light potato gnocchi, and crisp roasted asparagus enveloped in a silky ricotta sauce accented with garlic and lemon zest. This dish brings a balance of indulgent creaminess with a burst of fresh, bright flavors, perfect for a satisfying meal any time of day.

NUTRITION

406kcal
Protein
38.5g
Fat
12g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (roasted)

70g Potato Gnocchi

1/4 cup Part-Skim Ricotta Cheese

1/2 cup Asparagus

1 tsp Olive Oil

1 clove Garlic

1 tsp Lemon Zest

1 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. Roast or grill until cooked through, then slice into bite-sized pieces.

  • 3

    Toss the asparagus with olive oil, salt, and pepper. Spread on a baking sheet and roast for 10-12 minutes until tender and slightly crispy.

  • 4

    Meanwhile, boil the potato gnocchi according to package instructions until they float; drain and set aside.

  • 5

    In a saucepan over medium heat, sauté minced garlic in a tiny drizzle of olive oil until fragrant.

  • 6

    Lower the heat and stir in the part-skim ricotta cheese to create a creamy sauce. Add the lemon zest and a few torn fresh basil leaves.

  • 7

    Gently fold in the boiled gnocchi and roasted asparagus, mixing until evenly coated with the ricotta sauce.

  • 8

    Serve the gnocchi and asparagus mixture topped with sliced roasted chicken. Garnish with additional fresh basil if desired.