Fluffy Ricotta Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Ricotta Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Roasted Vegetables

Delight in this light yet satisfying take on gnocchi, where airy, homemade ricotta dough forms pillowy gnocchi that pair beautifully with a medley of oven-roasted vegetables. The gentle sweetness of roasted zucchini, red bell pepper, and cherry tomatoes harmonizes with the tang of parmesan, delivering a balanced dish that’s both comforting and vibrant.

Try 3 days free, then $12.99 / mo.

NUTRITION

595kcal
Protein
31.4g
Fat
14.8g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2/3 cup low-fat ricotta cheese (approx. 165g)

1 large egg (50g)

1/3 cup whole wheat pastry flour (approx. 40g)

1/2 medium zucchini (approx. 100g)

1/2 red bell pepper (approx. 60g)

5 cherry tomatoes (approx. 75g)

1/2 tsp olive oil (approx. 2.5g)

1 tbsp grated parmesan cheese (approx. 5g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, combine the low‐fat ricotta cheese with the egg and whole wheat pastry flour. Stir gently until just incorporated to form a soft, sticky dough.

  • 2

    Transfer the dough onto a lightly floured surface. With floured hands, form a long log and cut into small, bite-sized pieces to create the gnocchi.

  • 3

    Bring a pot of lightly salted water to a boil. Carefully drop the gnocchi in batches. When they float to the surface, they are cooked. Remove them with a slotted spoon and set aside.

  • 4

    Preheat your oven to 425°F. Chop the zucchini into slices, cut the red bell pepper into strips, and halve the cherry tomatoes. Toss the vegetables with 1/2 teaspoon olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 6

    Gently toss the cooked gnocchi with the roasted vegetables. Sprinkle with grated parmesan cheese.

  • 7

    Serve immediately while warm, enjoying the contrast of the soft gnocchi and the roasted, vibrant vegetables.

Fluffy Ricotta Gnocchi with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fluffy Ricotta Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Roasted Vegetables

Delight in this light yet satisfying take on gnocchi, where airy, homemade ricotta dough forms pillowy gnocchi that pair beautifully with a medley of oven-roasted vegetables. The gentle sweetness of roasted zucchini, red bell pepper, and cherry tomatoes harmonizes with the tang of parmesan, delivering a balanced dish that’s both comforting and vibrant.

NUTRITION

595kcal
Protein
31.4g
Fat
14.8g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

2/3 cup low-fat ricotta cheese (approx. 165g)

1 large egg (50g)

1/3 cup whole wheat pastry flour (approx. 40g)

1/2 medium zucchini (approx. 100g)

1/2 red bell pepper (approx. 60g)

5 cherry tomatoes (approx. 75g)

1/2 tsp olive oil (approx. 2.5g)

1 tbsp grated parmesan cheese (approx. 5g)

PREPARATION

  • 1

    In a medium bowl, combine the low‐fat ricotta cheese with the egg and whole wheat pastry flour. Stir gently until just incorporated to form a soft, sticky dough.

  • 2

    Transfer the dough onto a lightly floured surface. With floured hands, form a long log and cut into small, bite-sized pieces to create the gnocchi.

  • 3

    Bring a pot of lightly salted water to a boil. Carefully drop the gnocchi in batches. When they float to the surface, they are cooked. Remove them with a slotted spoon and set aside.

  • 4

    Preheat your oven to 425°F. Chop the zucchini into slices, cut the red bell pepper into strips, and halve the cherry tomatoes. Toss the vegetables with 1/2 teaspoon olive oil, a pinch of salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast for about 15-20 minutes until tender and slightly charred.

  • 6

    Gently toss the cooked gnocchi with the roasted vegetables. Sprinkle with grated parmesan cheese.

  • 7

    Serve immediately while warm, enjoying the contrast of the soft gnocchi and the roasted, vibrant vegetables.