YOUR SOLIN GENERATED RECIPE
Light and Fluffy Ricotta Gnocchi with Roasted Asparagus and Lemon-Garlic Sauce
Enjoy a light twist on classic gnocchi with a delicate ricotta base, enhanced by the subtle crunch of roasted asparagus and bright, zesty notes from a lemon-garlic sauce. This dish marries the creaminess of ricotta with a touch of parmesan for added protein, harmoniously balanced with the fresh, roasted flavor of asparagus.
INGREDIENTS
0.5 cup Part-Skim Ricotta Cheese (125g)
2 tbsp All-Purpose Flour (16g)
1 large Egg (50g)
0.25 cup Grated Parmesan Cheese (28g)
1 cup Asparagus (134g)
0.5 tbsp Extra Virgin Olive Oil (7g)
1 tbsp Lemon Juice (15g)
1 clove Garlic (3g)
PREPARATION
Preheat your oven to 400°F for roasting the asparagus.
In a bowl, mix the ricotta cheese, egg, all-purpose flour, and grated parmesan until a smooth, sticky dough forms. Avoid overmixing to keep the gnocchi light.
Lightly dust your work surface with additional flour and gently roll the dough into a long log, about 1/2 inch thick. Cut the log into 1-inch pieces to form the gnocchi.
Bring a pot of lightly salted water to a boil. Carefully drop the gnocchi into the boiling water. They are done when they float to the top, approximately 2-3 minutes. Remove with a slotted spoon and set aside.
Meanwhile, on a baking sheet, toss the asparagus with a drizzle of olive oil, salt, and pepper. Roast in the oven for about 10 minutes until tender and slightly crisp.
For the lemon-garlic sauce, in a small pan heat the remaining olive oil over medium heat. Sauté the minced garlic until fragrant, then add the lemon juice. Stir briefly to incorporate the flavors.
Plate the cooked gnocchi and roasted asparagus. Drizzle the lemon-garlic sauce over the top and serve immediately.