YOUR SOLIN GENERATED RECIPE
Light and Fluffy Ricotta Gnocchi with Fresh Tomato Basil Sauce
Enjoy a delicate twist on traditional gnocchi with this light, fluffy ricotta version paired with a burst of fresh tomato basil sauce. The creamy ricotta combined with whole wheat flour and a hint of egg white creates tender gnocchi that beautifully absorbs the aromatic flavors of vine-ripened tomatoes, garlic, and fresh basil, finished with a drizzle of extra virgin olive oil for a silky finish.
INGREDIENTS
1 cup Part-Skim Ricotta Cheese (245g)
1 large Egg White (33g)
1/3 cup Whole Wheat Flour (40g)
2 medium Fresh Tomatoes (246g total)
1/4 cup chopped Fresh Basil (10g)
1 clove Garlic (3g)
1 tsp Extra Virgin Olive Oil (5g)
Salt & Pepper to taste
PREPARATION
In a mixing bowl, combine the ricotta cheese, egg white, and whole wheat flour until a soft dough forms. If the mixture is too sticky, add a little more flour gradually.
Lightly dust a work surface with a small amount of whole wheat flour and gently roll the dough into a long log about 1/2-inch in diameter.
Using a knife or dough scraper, cut the log into 1-inch pieces. Optionally, roll each piece along the tines of a fork to create ridges.
Bring a large pot of salted water to a boil, then gently add the gnocchi. Cook until they float to the surface, about 2-3 minutes, and remove them with a slotted spoon.
For the sauce, coarsely chop the fresh tomatoes and gently sauté them in olive oil over medium heat with minced garlic until softened, about 3-4 minutes. Stir in chopped basil, and season with salt and pepper.
Toss the freshly boiled gnocchi with the tomato basil sauce, ensuring each piece is lightly coated.
Serve immediately, enjoying the light and fluffy texture paired with the vibrant, fresh sauce.