Pillowy Ricotta Gnocchi with Fresh Herbs and Blistered Cherry Tomatoes

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

Pillowy Ricotta Gnocchi with Fresh Herbs and Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Ricotta Gnocchi with Fresh Herbs and Blistered Cherry Tomatoes

Delight in tender, handmade ricotta gnocchi lightly enriched with an egg and whole wheat flour, served with blistered cherry tomatoes, succulent shrimp, and a sprinkle of grated Parmesan. Fresh basil and herbs elevate the dish, making each bite a burst of summer freshness and savory comfort.

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NUTRITION

588kcal
Protein
38.9g
Fat
28g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

150g Whole Milk Ricotta

1 Large Egg (50g)

30g Whole Wheat Flour

1 cup Cherry Tomatoes (150g)

0.5 tsp Extra Virgin Olive Oil

2 tbsp Grated Parmesan Cheese (10g)

50g Shrimp

2 tbsp Fresh Basil

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PREPARATION

  • 1

    In a bowl, gently mix the ricotta, egg, and whole wheat flour until combined to form a soft dough.

  • 2

    Transfer the dough onto a lightly floured surface and shape it into a log. Cut the log into small 1-inch pieces to form the gnocchi.

  • 3

    Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the top, indicating they are done. Scoop them out with a slotted spoon.

  • 4

    While the gnocchi cooks, heat the olive oil in a skillet over medium-high heat. Add the cherry tomatoes and let them blister for 3-4 minutes.

  • 5

    Add the shrimp to the skillet and cook for an additional 2-3 minutes until they are pink and cooked through.

  • 6

    Toss the cooked gnocchi into the skillet with the tomatoes and shrimp. Stir in freshly torn basil leaves and sprinkle the grated Parmesan over the top.

  • 7

    Season with salt and pepper to taste and serve immediately.

Pillowy Ricotta Gnocchi with Fresh Herbs and Blistered Cherry Tomatoes

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

Pillowy Ricotta Gnocchi with Fresh Herbs and Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Ricotta Gnocchi with Fresh Herbs and Blistered Cherry Tomatoes

Delight in tender, handmade ricotta gnocchi lightly enriched with an egg and whole wheat flour, served with blistered cherry tomatoes, succulent shrimp, and a sprinkle of grated Parmesan. Fresh basil and herbs elevate the dish, making each bite a burst of summer freshness and savory comfort.

NUTRITION

588kcal
Protein
38.9g
Fat
28g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

150g Whole Milk Ricotta

1 Large Egg (50g)

30g Whole Wheat Flour

1 cup Cherry Tomatoes (150g)

0.5 tsp Extra Virgin Olive Oil

2 tbsp Grated Parmesan Cheese (10g)

50g Shrimp

2 tbsp Fresh Basil

PREPARATION

  • 1

    In a bowl, gently mix the ricotta, egg, and whole wheat flour until combined to form a soft dough.

  • 2

    Transfer the dough onto a lightly floured surface and shape it into a log. Cut the log into small 1-inch pieces to form the gnocchi.

  • 3

    Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the top, indicating they are done. Scoop them out with a slotted spoon.

  • 4

    While the gnocchi cooks, heat the olive oil in a skillet over medium-high heat. Add the cherry tomatoes and let them blister for 3-4 minutes.

  • 5

    Add the shrimp to the skillet and cook for an additional 2-3 minutes until they are pink and cooked through.

  • 6

    Toss the cooked gnocchi into the skillet with the tomatoes and shrimp. Stir in freshly torn basil leaves and sprinkle the grated Parmesan over the top.

  • 7

    Season with salt and pepper to taste and serve immediately.