Ricotta Gnocchi with Blistered Tomatoes and Fresh Basil

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

Ricotta Gnocchi with Blistered Tomatoes and Fresh Basil

YOUR SOLIN GENERATED RECIPE

Ricotta Gnocchi with Blistered Tomatoes and Fresh Basil

Savor this light, handmade ricotta gnocchi dish featuring pillowy dumplings crafted from part-skim ricotta, whole wheat flour, and a fresh egg. The gnocchi is tossed with blistered cherry tomatoes and accented with aromatic fresh basil for a bright, lively finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
33.1g
Fat
26.3g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Part-Skim Ricotta Cheese

1/3 cup Whole Wheat Flour

1 Large Egg

1 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 handful Fresh Basil Leaves

Salt, pinch

Black Pepper, pinch

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, combine the part-skim ricotta cheese, whole wheat flour, egg, a pinch of salt, and black pepper. Mix gently until a dough forms, taking care not to overmix.

  • 2

    Transfer the dough onto a lightly floured surface and gently knead until just combined. Divide the dough into portions and roll each into long ropes about 1/2 inch in diameter.

  • 3

    Cut the ropes into 1-inch pieces to form the gnocchi. Optionally, gently press each portion lightly with a fork to create ridges.

  • 4

    Bring a pot of salted water to boil. Drop the gnocchi into the boiling water in batches. When they float to the surface, let them cook for an additional 30 seconds and then transfer them with a slotted spoon.

  • 5

    While the gnocchi is cooking, heat the extra virgin olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook until the skins blister, about 3-4 minutes, stirring occasionally.

  • 6

    Plate the cooked gnocchi and top with the blistered tomatoes. Garnish with fresh basil leaves.

  • 7

    Serve immediately and enjoy your light yet satisfying meal.

Ricotta Gnocchi with Blistered Tomatoes and Fresh Basil

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

Ricotta Gnocchi with Blistered Tomatoes and Fresh Basil

YOUR SOLIN GENERATED RECIPE

Ricotta Gnocchi with Blistered Tomatoes and Fresh Basil

Savor this light, handmade ricotta gnocchi dish featuring pillowy dumplings crafted from part-skim ricotta, whole wheat flour, and a fresh egg. The gnocchi is tossed with blistered cherry tomatoes and accented with aromatic fresh basil for a bright, lively finish.

NUTRITION

580kcal
Protein
33.1g
Fat
26.3g
Carbs
42.6g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Part-Skim Ricotta Cheese

1/3 cup Whole Wheat Flour

1 Large Egg

1 cup Cherry Tomatoes

1 tsp Extra Virgin Olive Oil

1 handful Fresh Basil Leaves

Salt, pinch

Black Pepper, pinch

PREPARATION

  • 1

    In a bowl, combine the part-skim ricotta cheese, whole wheat flour, egg, a pinch of salt, and black pepper. Mix gently until a dough forms, taking care not to overmix.

  • 2

    Transfer the dough onto a lightly floured surface and gently knead until just combined. Divide the dough into portions and roll each into long ropes about 1/2 inch in diameter.

  • 3

    Cut the ropes into 1-inch pieces to form the gnocchi. Optionally, gently press each portion lightly with a fork to create ridges.

  • 4

    Bring a pot of salted water to boil. Drop the gnocchi into the boiling water in batches. When they float to the surface, let them cook for an additional 30 seconds and then transfer them with a slotted spoon.

  • 5

    While the gnocchi is cooking, heat the extra virgin olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook until the skins blister, about 3-4 minutes, stirring occasionally.

  • 6

    Plate the cooked gnocchi and top with the blistered tomatoes. Garnish with fresh basil leaves.

  • 7

    Serve immediately and enjoy your light yet satisfying meal.