Baked Fluffy 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.

Baked Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Enjoy a light yet satisfying dish featuring airy, baked ricotta gnocchi gently combined with vibrant roasted asparagus and sweet cherry tomatoes, finished with a sprinkle of Parmesan for an extra burst of savory flavor.

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NUTRITION

530kcal
Protein
36.6g
Fat
18.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Part-Skim Ricotta Cheese (185g)

0.33 cup Self-Raising Flour (40g)

1 Whole Egg (50g)

1 Egg White (33g)

5 Asparagus Spears (67g)

0.5 cup Cherry Tomatoes (75g)

1 tbsp Grated Parmesan Cheese (5g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the ricotta cheese, self-raising flour, whole egg, and egg white. Mix gently until a soft dough forms, being careful not to overmix.

  • 3

    On a lightly floured surface, portion the dough and roll it into logs about 1-inch thick. Using a knife, cut the logs into bite-sized gnocchi pieces.

  • 4

    Place the gnocchi on a parchment-lined baking sheet. Bake for 15-18 minutes or until the edges start to turn lightly golden and the gnocchi are set.

  • 5

    Meanwhile, toss the asparagus spears and cherry tomatoes with a drizzle of olive oil (optional if within dietary needs), salt, and pepper on a separate baking sheet. Roast in the oven for about 10 minutes until tender and slightly charred.

  • 6

    Plate the baked gnocchi and top with the roasted asparagus and cherry tomatoes.

  • 7

    Finish with a sprinkle of grated Parmesan cheese over the dish and garnish with fresh herbs, if desired. Serve warm.

Baked Fluffy 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.

Baked Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Baked Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Enjoy a light yet satisfying dish featuring airy, baked ricotta gnocchi gently combined with vibrant roasted asparagus and sweet cherry tomatoes, finished with a sprinkle of Parmesan for an extra burst of savory flavor.

NUTRITION

530kcal
Protein
36.6g
Fat
18.6g
Carbs
48.3g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Part-Skim Ricotta Cheese (185g)

0.33 cup Self-Raising Flour (40g)

1 Whole Egg (50g)

1 Egg White (33g)

5 Asparagus Spears (67g)

0.5 cup Cherry Tomatoes (75g)

1 tbsp Grated Parmesan Cheese (5g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a bowl, combine the ricotta cheese, self-raising flour, whole egg, and egg white. Mix gently until a soft dough forms, being careful not to overmix.

  • 3

    On a lightly floured surface, portion the dough and roll it into logs about 1-inch thick. Using a knife, cut the logs into bite-sized gnocchi pieces.

  • 4

    Place the gnocchi on a parchment-lined baking sheet. Bake for 15-18 minutes or until the edges start to turn lightly golden and the gnocchi are set.

  • 5

    Meanwhile, toss the asparagus spears and cherry tomatoes with a drizzle of olive oil (optional if within dietary needs), salt, and pepper on a separate baking sheet. Roast in the oven for about 10 minutes until tender and slightly charred.

  • 6

    Plate the baked gnocchi and top with the roasted asparagus and cherry tomatoes.

  • 7

    Finish with a sprinkle of grated Parmesan cheese over the dish and garnish with fresh herbs, if desired. Serve warm.