Creamy 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.

Creamy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Enjoy a light yet satisfying dish featuring tender potato gnocchi tossed in a velvety low-fat ricotta sauce, complemented by roasted asparagus and sweet cherry tomatoes. Finished with a touch of olive oil, garlic, and a sprinkle of Parmesan, this dish is perfect for any meal of the day.

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NUTRITION

546kcal
Protein
32.2g
Fat
16.4g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

0.75 cup Low-Fat Ricotta Cheese

100g Asparagus Spear

100g Cherry Tomatoes

0.5 tbsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears and cherry tomatoes with minced garlic and olive oil. Season lightly with salt and pepper.

  • 3

    Spread the vegetables evenly on the baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 4

    Meanwhile, cook the potato gnocchi according to package instructions until they float to the top, indicating they are done. Drain well.

  • 5

    In a large skillet over medium heat, combine the cooked gnocchi with the low-fat ricotta cheese. Stir gently to create a creamy sauce.

  • 6

    Fold in the roasted asparagus and cherry tomatoes, allowing the flavors to meld for a couple of minutes.

  • 7

    Finish by sprinkling grated Parmesan cheese over the dish before serving. Adjust seasonings to taste and enjoy!

Creamy 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.

Creamy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Enjoy a light yet satisfying dish featuring tender potato gnocchi tossed in a velvety low-fat ricotta sauce, complemented by roasted asparagus and sweet cherry tomatoes. Finished with a touch of olive oil, garlic, and a sprinkle of Parmesan, this dish is perfect for any meal of the day.

NUTRITION

546kcal
Protein
32.2g
Fat
16.4g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

0.75 cup Low-Fat Ricotta Cheese

100g Asparagus Spear

100g Cherry Tomatoes

0.5 tbsp Olive Oil

1 tbsp Grated Parmesan Cheese

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the asparagus spears and cherry tomatoes with minced garlic and olive oil. Season lightly with salt and pepper.

  • 3

    Spread the vegetables evenly on the baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

  • 4

    Meanwhile, cook the potato gnocchi according to package instructions until they float to the top, indicating they are done. Drain well.

  • 5

    In a large skillet over medium heat, combine the cooked gnocchi with the low-fat ricotta cheese. Stir gently to create a creamy sauce.

  • 6

    Fold in the roasted asparagus and cherry tomatoes, allowing the flavors to meld for a couple of minutes.

  • 7

    Finish by sprinkling grated Parmesan cheese over the dish before serving. Adjust seasonings to taste and enjoy!