YOUR SOLIN GENERATED RECIPE
Fluffy Ricotta Gnocchi with Roasted Cherry Tomatoes and Fresh Basil
Experience a light twist on a classic comfort dish with these fluffy ricotta gnocchi accented by sweet roasted cherry tomatoes and fresh, aromatic basil. The delicate texture of the gnocchi pairs beautifully with the burst of tangy tomatoes, making each bite a delightful mouthful – perfect for a satisfying dinner.
INGREDIENTS
3/4 cup Fat-Free Ricotta Cheese (180g)
2 large Egg Whites (66g)
1/3 cup Whole Wheat Flour (40g)
1 cup Cherry Tomatoes (150g)
1 handful Fresh Basil (10g)
1 tsp Olive Oil (4.5g)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, a pinch of salt, and pepper, then spread them on a baking sheet.
Roast the tomatoes in the oven for 15-20 minutes until they soften and begin to burst.
In a large bowl, combine the fat-free ricotta cheese, egg whites, and whole wheat flour. Season lightly with salt and pepper.
Gently mix and knead the dough until it forms a soft, cohesive ball. Avoid overworking to keep the gnocchi light and fluffy.
On a lightly floured surface, divide the dough into portions and roll each into a rope about 1/2 inch in diameter.
Cut the ropes into 1-inch pieces for your gnocchi. Optionally, you can use a fork to create ridges for extra texture.
Bring a large pot of salted water to a simmer. Drop the gnocchi pieces into the water; they will float when ready, about 2-3 minutes. Remove them with a slotted spoon.
Plate the gnocchi and top with the roasted cherry tomatoes. Garnish with fresh basil leaves and adjust seasoning with extra salt and pepper if needed.
Serve immediately and enjoy your light, flavorful meal!