Fluffy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

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

Fluffy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

Enjoy a light yet satisfying plate of fluffy ricotta gnocchi paired with perfectly roasted asparagus and sweet blistered cherry tomatoes. This dish offers delicate, pillowy dumplings with vibrant veggies, creating a delightful balance of textures and fresh, savory flavors.

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NUTRITION

574kcal
Protein
41.9g
Fat
25.4g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Milk Ricotta

1 whole egg

4 egg whites

1/3 cup Whole Wheat Flour

6 asparagus spears

1 cup Cherry Tomatoes

1/2 tsp Olive Oil

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PREPARATION

  • 1

    In a bowl, combine the ricotta, whole egg, and egg whites. Stir in the whole wheat flour and gently mix to form a soft, cohesive dough without overworking it.

  • 2

    Divide the dough into 4-6 portions and roll each portion into a long, thin rope. Cut the ropes into 1-inch pieces to form your gnocchi.

  • 3

    Bring a pot of water to a boil. Carefully drop the formed gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 4

    Preheat your oven to 400°F. Toss the asparagus spears with a pinch of salt, pepper, and a drizzle of olive oil. Arrange them on a baking sheet and roast for 10-12 minutes until tender and lightly caramelized.

  • 5

    In a skillet over medium-high heat, add the cherry tomatoes without extra oil. Sauté them for a few minutes until their skins begin to blister, enhancing their natural sweetness.

  • 6

    Combine the cooked gnocchi with the roasted asparagus and blistered cherry tomatoes. Toss gently to mix, adjust seasoning if needed, and serve immediately.

Fluffy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

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

Fluffy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Roasted Asparagus and Blistered Cherry Tomatoes

Enjoy a light yet satisfying plate of fluffy ricotta gnocchi paired with perfectly roasted asparagus and sweet blistered cherry tomatoes. This dish offers delicate, pillowy dumplings with vibrant veggies, creating a delightful balance of textures and fresh, savory flavors.

NUTRITION

574kcal
Protein
41.9g
Fat
25.4g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Whole Milk Ricotta

1 whole egg

4 egg whites

1/3 cup Whole Wheat Flour

6 asparagus spears

1 cup Cherry Tomatoes

1/2 tsp Olive Oil

PREPARATION

  • 1

    In a bowl, combine the ricotta, whole egg, and egg whites. Stir in the whole wheat flour and gently mix to form a soft, cohesive dough without overworking it.

  • 2

    Divide the dough into 4-6 portions and roll each portion into a long, thin rope. Cut the ropes into 1-inch pieces to form your gnocchi.

  • 3

    Bring a pot of water to a boil. Carefully drop the formed gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 4

    Preheat your oven to 400°F. Toss the asparagus spears with a pinch of salt, pepper, and a drizzle of olive oil. Arrange them on a baking sheet and roast for 10-12 minutes until tender and lightly caramelized.

  • 5

    In a skillet over medium-high heat, add the cherry tomatoes without extra oil. Sauté them for a few minutes until their skins begin to blister, enhancing their natural sweetness.

  • 6

    Combine the cooked gnocchi with the roasted asparagus and blistered cherry tomatoes. Toss gently to mix, adjust seasoning if needed, and serve immediately.