YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Roasted Asparagus and Fresh Herbs
Enjoy tender, pillowy gnocchi made with light ricotta and whole wheat flour, tossed with roasted asparagus and a medley of fresh herbs. A bright squeeze of lemon and a sprinkle of Parmesan elevate the dish to a satisfying, fresh meal perfect for lunch or dinner.
INGREDIENTS
150g Light Ricotta
60g Whole Wheat Flour
1 Egg White
6 Asparagus Spears
1 tsp Extra Virgin Olive Oil
2 tbsp Fresh Basil
2 tbsp Fresh Parsley
1 tsp Lemon Zest
2 tbsp Grated Parmesan
Salt and Pepper to taste
PREPARATION
In a bowl, mix the light ricotta with whole wheat flour and the egg white. Season lightly with salt and pepper.
Gently combine the ingredients until a soft dough forms. Avoid overmixing to keep the dough light.
Turn the dough onto a lightly floured surface, and shape it into a log approximately 1 inch in diameter. Divide the log into 1-inch pieces to form the gnocchi.
Bring a pot of salted water to a boil. Drop in the gnocchi pieces and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Preheat the oven to 400°F. Toss the asparagus spears with olive oil, salt, and pepper, then arrange them on a baking sheet. Roast for 10-12 minutes until tender and slightly charred.
Roughly chop the fresh basil and parsley. In a serving bowl, combine the boiled gnocchi with roasted asparagus, fresh herbs, and lemon zest.
Finish with a sprinkle of grated Parmesan and a final seasoning of salt and pepper before serving.