Fluffy Ricotta Gnocchi with Fresh Tomato and Basil Sauce

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

Fluffy Ricotta Gnocchi with Fresh Tomato and Basil Sauce

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Fresh Tomato and Basil Sauce

Enjoy a light twist on traditional gnocchi using part-skim ricotta blended with egg and whole wheat flour to create tender, fluffy dumplings. Paired with a simple, vibrant tomato and basil sauce accented by garlic and a drizzle of olive oil, this dish melds comfort with brightness for a memorable meal.

Try 3 days free, then $12.99 / mo.

NUTRITION

492kcal
Protein
33.4g
Fat
23.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup part-skim ricotta cheese (124g)

1 whole egg (50g)

1 egg white (33g)

1/4 cup whole wheat flour (30g)

1 cup fresh chopped tomatoes (180g)

10g fresh basil leaves

1 garlic clove (3g)

1 tsp olive oil (5g)

2 tbsp grated Parmesan cheese (10g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, combine the part-skim ricotta cheese, whole egg, and egg white until smooth.

  • 2

    Sift in the whole wheat flour and gently mix until a soft dough forms. Avoid over-mixing to keep the gnocchi fluffy.

  • 3

    Dust a work surface lightly with flour and gently roll the dough into a rope about 1/2 inch thick. Cut into small pieces to form gnocchi.

  • 4

    Bring a pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and set aside.

  • 5

    For the sauce, heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

  • 6

    Add the chopped fresh tomatoes and cook for about 3-4 minutes until they soften slightly.

  • 7

    Stir in the fresh basil leaves and season with salt and pepper to taste.

  • 8

    Plate the cooked gnocchi and spoon the tomato basil sauce over them. Sprinkle with grated Parmesan cheese and serve warm.

Fluffy Ricotta Gnocchi with Fresh Tomato and Basil Sauce

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

Fluffy Ricotta Gnocchi with Fresh Tomato and Basil Sauce

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Fresh Tomato and Basil Sauce

Enjoy a light twist on traditional gnocchi using part-skim ricotta blended with egg and whole wheat flour to create tender, fluffy dumplings. Paired with a simple, vibrant tomato and basil sauce accented by garlic and a drizzle of olive oil, this dish melds comfort with brightness for a memorable meal.

NUTRITION

492kcal
Protein
33.4g
Fat
23.5g
Carbs
37.1g

SERVINGS

1 serving

INGREDIENTS

1/2 cup part-skim ricotta cheese (124g)

1 whole egg (50g)

1 egg white (33g)

1/4 cup whole wheat flour (30g)

1 cup fresh chopped tomatoes (180g)

10g fresh basil leaves

1 garlic clove (3g)

1 tsp olive oil (5g)

2 tbsp grated Parmesan cheese (10g)

PREPARATION

  • 1

    In a bowl, combine the part-skim ricotta cheese, whole egg, and egg white until smooth.

  • 2

    Sift in the whole wheat flour and gently mix until a soft dough forms. Avoid over-mixing to keep the gnocchi fluffy.

  • 3

    Dust a work surface lightly with flour and gently roll the dough into a rope about 1/2 inch thick. Cut into small pieces to form gnocchi.

  • 4

    Bring a pot of salted water to a gentle boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and set aside.

  • 5

    For the sauce, heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant, about 30 seconds.

  • 6

    Add the chopped fresh tomatoes and cook for about 3-4 minutes until they soften slightly.

  • 7

    Stir in the fresh basil leaves and season with salt and pepper to taste.

  • 8

    Plate the cooked gnocchi and spoon the tomato basil sauce over them. Sprinkle with grated Parmesan cheese and serve warm.