YOUR SOLIN GENERATED RECIPE
Fresh Ricotta Gnocchi with Blistered Tomatoes and Basil
Light and pillowy fresh ricotta gnocchi paired with sweet, blistered cherry tomatoes and fragrant basil make for a comforting yet elegant dish. This recipe blends creamy textures with a burst of fresh tomato and herb flavors, creating a perfect balance in both taste and nutrition.
INGREDIENTS
1/2 cup part-skim ricotta (125g)
3 egg whites (≈99g)
1/3 cup whole wheat flour (40g)
2 tbsp grated Parmesan cheese (12g)
1 cup cherry tomatoes (150g)
1 clove garlic
1 tsp extra virgin olive oil
10 fresh basil leaves
Salt and pepper to taste
PREPARATION
In a bowl, combine the ricotta, egg whites, whole wheat flour, grated Parmesan, and a pinch of salt. Gently mix until a soft dough forms; avoid overmixing to keep the gnocchi light.
Lightly dust a clean surface with a bit of flour and turn the dough out. Divide the dough into 4 portions. Roll each portion into long logs about 1/2 inch in diameter and cut into 1-inch pieces.
Bring a large pot of salted water to a simmer. Carefully drop the gnocchi pieces into the water, cooking until they float to the surface (about 2-3 minutes). Scoop them out with a slotted spoon and set aside.
In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the minced garlic and sauté until fragrant (about 30 seconds).
Add the cherry tomatoes to the skillet and cook, stirring occasionally, until the tomatoes develop a blistered appearance (about 4-5 minutes). Season with salt and pepper.
Gently add the cooked gnocchi to the skillet with the tomatoes, tossing lightly to combine and heat through.
Plate the dish and garnish with fresh basil leaves. Serve immediately and enjoy the fresh, vibrant flavors.