Silky Ricotta Gnocchi with Roasted Asparagus and Fresh Tomato Basil Sauce

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

Silky Ricotta Gnocchi with Roasted Asparagus and Fresh Tomato Basil Sauce

YOUR SOLIN GENERATED RECIPE

Silky Ricotta Gnocchi with Roasted Asparagus and Fresh Tomato Basil Sauce

Enjoy delicate, homemade ricotta gnocchi paired with roasted asparagus and a vibrant fresh tomato basil sauce. The pillowy gnocchi, enriched with creamy ricotta and a hint of egg, are perfectly balanced by the bright acidity of tomatoes, the earthiness of roasted asparagus, and a subtle finish of Parmesan. This dish delivers comforting flavors with a modern twist – a satisfying, wholesome meal that feels both light and indulgent.

Try 7 days free, then $12.99 / mo.

NUTRITION

588kcal
Protein
30g
Fat
27.6g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Whole Milk Ricotta Cheese (approx 170g)

0.33 cup All-Purpose Flour (approx 43g)

1 large Egg (50g)

100g Asparagus

1 cup Fresh Diced Tomato (approx 180g)

0.25 cup Fresh Chopped Basil

1 clove Garlic

0.5 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a mixing bowl, combine the ricotta cheese, all-purpose flour, and egg. Stir until a smooth dough forms, being careful not to overwork the mixture.

  • 2

    Lightly dust a clean surface with flour and gently roll the dough into a log about 1-inch thick. Using a knife, cut the log into small, bite-size pieces to form the gnocchi.

  • 3

    Bring a pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 4

    Preheat your oven to 425°F. Toss the asparagus with a pinch of salt and a tiny drizzle of olive oil. Spread the asparagus on a baking tray and roast for 10-12 minutes or until tender and slightly crispy.

  • 5

    For the sauce, heat a small pan over medium heat. Sauté the minced garlic in olive oil until fragrant, then add the diced fresh tomatoes. Simmer for 5 minutes, allowing the flavors to meld.

  • 6

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

  • 7

    Gently mix the cooked gnocchi and roasted asparagus into the tomato basil sauce. Plate the mixture and finish with a sprinkle of grated Parmesan cheese.

  • 8

    Serve warm and enjoy the silky texture of the gnocchi with the bright, fresh flavors of the roasted asparagus and tomato basil sauce.

Silky Ricotta Gnocchi with Roasted Asparagus and Fresh Tomato Basil Sauce

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

Silky Ricotta Gnocchi with Roasted Asparagus and Fresh Tomato Basil Sauce

YOUR SOLIN GENERATED RECIPE

Silky Ricotta Gnocchi with Roasted Asparagus and Fresh Tomato Basil Sauce

Enjoy delicate, homemade ricotta gnocchi paired with roasted asparagus and a vibrant fresh tomato basil sauce. The pillowy gnocchi, enriched with creamy ricotta and a hint of egg, are perfectly balanced by the bright acidity of tomatoes, the earthiness of roasted asparagus, and a subtle finish of Parmesan. This dish delivers comforting flavors with a modern twist – a satisfying, wholesome meal that feels both light and indulgent.

NUTRITION

588kcal
Protein
30g
Fat
27.6g
Carbs
52.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Whole Milk Ricotta Cheese (approx 170g)

0.33 cup All-Purpose Flour (approx 43g)

1 large Egg (50g)

100g Asparagus

1 cup Fresh Diced Tomato (approx 180g)

0.25 cup Fresh Chopped Basil

1 clove Garlic

0.5 tsp Olive Oil

1 tbsp Grated Parmesan Cheese

PREPARATION

  • 1

    In a mixing bowl, combine the ricotta cheese, all-purpose flour, and egg. Stir until a smooth dough forms, being careful not to overwork the mixture.

  • 2

    Lightly dust a clean surface with flour and gently roll the dough into a log about 1-inch thick. Using a knife, cut the log into small, bite-size pieces to form the gnocchi.

  • 3

    Bring a pot of salted water to a gentle boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 4

    Preheat your oven to 425°F. Toss the asparagus with a pinch of salt and a tiny drizzle of olive oil. Spread the asparagus on a baking tray and roast for 10-12 minutes or until tender and slightly crispy.

  • 5

    For the sauce, heat a small pan over medium heat. Sauté the minced garlic in olive oil until fragrant, then add the diced fresh tomatoes. Simmer for 5 minutes, allowing the flavors to meld.

  • 6

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

  • 7

    Gently mix the cooked gnocchi and roasted asparagus into the tomato basil sauce. Plate the mixture and finish with a sprinkle of grated Parmesan cheese.

  • 8

    Serve warm and enjoy the silky texture of the gnocchi with the bright, fresh flavors of the roasted asparagus and tomato basil sauce.