YOUR SOLIN GENERATED RECIPE
Pillowy Ricotta Gnocchi with Roasted Asparagus and Fresh Herbs
Enjoy a light yet satisfying plate of homemade ricotta gnocchi featuring a delicate, pillowy texture, enhanced with crisp roasted asparagus and a burst of fresh basil and parsley. Topped with a hint of grated Parmesan, this dish delivers a perfect balance of creamy and savory notes for a comforting meal any time of day.
INGREDIENTS
0.75 cup Low-Fat Ricotta (~170g)
30 grams All-Purpose Flour
1 Egg (50g)
6 Asparagus Spears (~120g)
1 teaspoon Extra Virgin Olive Oil (5g)
2 tablespoons Grated Parmesan (10g)
2 tablespoons Fresh Mixed Herbs (6g)
PREPARATION
Preheat the oven to 425°F for roasting the asparagus.
In a mixing bowl, combine the ricotta, all-purpose flour, and egg. Mix until a dough forms. If the dough is too sticky, add a bit more flour until it is workable.
Lightly flour your work surface and gently roll the dough into long strands, then cut into bite-sized pieces to form the gnocchi.
Place the gnocchi on a floured tray. Optionally, you can gently press each piece with a fork to create ridges.
Toss the asparagus spears with extra virgin olive oil, salt, and pepper, and spread them out on a baking sheet.
Roast the asparagus in the preheated oven for about 10-12 minutes, until tender and lightly browned.
Meanwhile, bring a pot of salted water to a gentle boil and cook the gnocchi. They are done when they float to the surface, usually in 2-3 minutes. Remove with a slotted spoon.
Combine the cooked gnocchi with the roasted asparagus, sprinkle grated Parmesan, and garnish with fresh mixed herbs.
Serve immediately while warm and enjoy the delicate flavors and textures.