YOUR SOLIN GENERATED RECIPE
Ricotta Gnocchi with Roasted Vegetables and Fresh Pesto
Delight in tender, handmade ricotta gnocchi tossed with vibrant roasted vegetables and drizzled with a fresh, aromatic basil pesto. Every bite offers a comforting yet light experience, perfectly balancing the creamy richness of ricotta with the sweet char of roasted zucchini, cherry tomatoes, and red bell pepper.
INGREDIENTS
1/2 cup Whole Milk Ricotta (124g)
1/3 cup All-Purpose Flour (40g)
3 large Egg Whites (99g total)
1/2 cup Zucchini, sliced (90g)
1/2 cup Cherry Tomatoes (75g)
1/2 cup Red Bell Pepper, sliced (75g)
1/2 tbsp Pine Nuts (4.5g)
1 tbsp Grated Parmesan Cheese (5g)
1/2 tsp Olive Oil (2.5g)
Fresh Basil and Garlic (approx. 10g combined) for pesto
1/8 cup Extra Ricotta for topping (31g)
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, gently mix together the ricotta, flour, and egg whites until a soft dough forms. Avoid overmixing to keep the gnocchi light.
Lightly flour a surface and roll portions of the dough into long ropes. Cut the ropes into 1-inch pieces to form the gnocchi.
Bring a pot of water to a simmer. Drop the gnocchi in batches and cook until they float to the surface, indicating they are done. Remove with a slotted spoon and set aside.
Meanwhile, toss the zucchini, cherry tomatoes, and red bell pepper with a little salt and pepper. Spread them on the baking sheet and roast in the preheated oven for about 15 minutes, until tender and slightly charred.
For the fresh pesto, blend the basil and garlic with pine nuts, Parmesan, and 1/2 teaspoon olive oil until just combined. Adjust seasoning with salt and pepper as desired.
Toss the cooked gnocchi with the roasted vegetables and drizzle the fresh pesto over the top.
Finish by dolloping a small amount (about 1/8 cup) of extra ricotta over the dish. Serve immediately and enjoy!