Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

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

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Enjoy a light, yet satisfying dish featuring pan-seared ricotta gnocchi paired with roasted asparagus and sweet cherry tomatoes. Finished with a sprinkle of Parmesan and a drizzle of olive oil, this meal offers a harmonious balance of flavors and textures that elevates a classic comfort dish to a fresh, modern favorite.

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NUTRITION

471kcal
Protein
32.1g
Fat
17.6g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

150g Ricotta Gnocchi

100g Asparagus

100g Cherry Tomatoes

10g Parmesan Cheese (about 2 tbsp, grated)

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) for roasting the vegetables.

  • 2

    Trim the woody ends of the asparagus and halve the cherry tomatoes. Toss them lightly with half the olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the asparagus and tomatoes in the oven for 10-12 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, heat a non-stick skillet over medium-high heat and add the remaining olive oil.

  • 5

    Add the ricotta gnocchi to the skillet and pan-sear for 2-3 minutes on each side until they develop a light golden crust.

  • 6

    Transfer the roasted vegetables to the skillet and gently toss with the gnocchi to combine flavors.

  • 7

    Plate the dish and sprinkle the grated Parmesan cheese on top before serving.

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

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

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Enjoy a light, yet satisfying dish featuring pan-seared ricotta gnocchi paired with roasted asparagus and sweet cherry tomatoes. Finished with a sprinkle of Parmesan and a drizzle of olive oil, this meal offers a harmonious balance of flavors and textures that elevates a classic comfort dish to a fresh, modern favorite.

NUTRITION

471kcal
Protein
32.1g
Fat
17.6g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

150g Ricotta Gnocchi

100g Asparagus

100g Cherry Tomatoes

10g Parmesan Cheese (about 2 tbsp, grated)

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (218°C) for roasting the vegetables.

  • 2

    Trim the woody ends of the asparagus and halve the cherry tomatoes. Toss them lightly with half the olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the asparagus and tomatoes in the oven for 10-12 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, heat a non-stick skillet over medium-high heat and add the remaining olive oil.

  • 5

    Add the ricotta gnocchi to the skillet and pan-sear for 2-3 minutes on each side until they develop a light golden crust.

  • 6

    Transfer the roasted vegetables to the skillet and gently toss with the gnocchi to combine flavors.

  • 7

    Plate the dish and sprinkle the grated Parmesan cheese on top before serving.