YOUR SOLIN GENERATED RECIPE
Pillowy Ricotta Gnocchi with Vibrant Roasted Vegetables and Fresh Pesto
Enjoy a delicate, homemade ricotta gnocchi tossed with beautifully roasted seasonal vegetables and a bright, aromatic pesto. This dish features a light, pillowy texture and a burst of fresh basil, perfectly balanced for a satisfying yet wholesome meal.
INGREDIENTS
0.75 cup Ricotta Cheese (187g)
0.25 cup All-Purpose Flour (30g)
2 large Egg Whites (60g)
0.5 cup Cherry Tomatoes (75g)
0.5 cup Zucchini slices (65g)
0.5 cup Red Bell Pepper (75g)
0.5 cup Fresh Basil (15g)
1 clove Garlic
1 teaspoon Extra Virgin Olive Oil (5g)
1 tablespoon Parmesan Cheese (5g)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the ricotta cheese and all-purpose flour. Add the egg whites and gently mix until a soft dough forms. Avoid overmixing to keep the gnocchi light and pillowy.
Bring a large pot of water to a gentle boil. Meanwhile, roll portions of the dough on a floured surface into long ropes about 1/2 inch thick. Cut the ropes into 1-inch pieces to form your gnocchi.
Place the gnocchi in the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
While the gnocchi are cooking, toss the cherry tomatoes, zucchini, and red bell pepper with a drizzle of olive oil, salt, and pepper. Spread them out on the prepared baking sheet and roast in the oven for about 10-12 minutes until tender and slightly caramelized.
For the fresh pesto, combine the basil, garlic, olive oil, and Parmesan cheese in a small food processor. Blend until smooth, adding a bit of water if needed to reach your desired consistency.
In a large serving bowl, gently toss the cooked gnocchi with the roasted vegetables and drizzle the fresh pesto over the top. Adjust seasoning to taste.
Serve immediately and enjoy the harmonious blend of creamy gnocchi, vibrant vegetables, and zesty pesto.