YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Herb-Roasted Vegetables
Savor a comforting plate of creamy chickpea gnocchi tossed in luscious ricotta and a hint of Parmesan, accented with herb-roasted vegetables that deliver a burst of freshness in every bite. The tender texture of gnocchi paired with the vibrant flavors of zucchini, cherry tomatoes, and red bell pepper makes for a satisfying, balanced meal that delights both taste buds and body.
INGREDIENTS
100g Chickpea Gnocchi
1/2 cup (124g) Whole Milk Ricotta Cheese
1 Egg White
1/2 cup (75g) Cherry Tomatoes, halved
1/2 cup (75g) Zucchini, sliced
1/2 cup (75g) Red Bell Pepper, sliced
1 tsp Olive Oil
1 tbsp Grated Parmesan Cheese
1 clove Garlic
2 tbsp Mixed Fresh Herbs (Basil & Parsley)
PREPARATION
Preheat the oven to 400°F (200°C).
Toss the sliced zucchini, red bell pepper, and halved cherry tomatoes with olive oil, minced garlic, and fresh herbs; season with a pinch of salt and pepper.
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly charred.
Meanwhile, cook the chickpea gnocchi in boiling water according to package instructions until they float to the surface.
In a bowl, whisk together the ricotta cheese and egg white until smooth; stir in the grated Parmesan.
Drain the gnocchi and gently toss them with the creamy ricotta mixture.
Plate the creamy gnocchi and top with the herb-roasted vegetables. Serve warm.