Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

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

Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Enjoy delicate, pillow-soft ricotta gnocchi elevated with the bright flavors of roasted asparagus and juicy cherry tomatoes. This dish offers a satisfying blend of creamy and fresh textures with a hint of savory parmesan, making it a perfect meal for any time of day.

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NUTRITION

479kcal
Protein
32.8g
Fat
22.8g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Whole Milk Ricotta Cheese

1 Large Egg

1/16 cup All-Purpose Flour (approx. 7.5g)

5 Asparagus Spears

1/2 cup Cherry Tomatoes

0.25 oz Grated Parmesan Cheese

Salt & Pepper to taste

Fresh Basil Leaves (2 leaves)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a medium bowl, mix the ricotta cheese with the egg and the flour until just combined. Season lightly with salt and pepper.

  • 3

    Scoop the mixture onto a lightly floured surface and gently form small dumpling-like gnocchi between your fingers.

  • 4

    Place the gnocchi on a baking tray or plate as you form them.

  • 5

    Trim the woody ends off the asparagus spears. Toss the asparagus and cherry tomatoes with a light spray of olive oil, salt, and pepper, and spread them on the prepared baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 10-12 minutes until the asparagus is tender and the tomatoes are softened.

  • 7

    Meanwhile, bring a pot of salted water to a gentle boil. Carefully drop the gnocchi into the water. They are done when they float to the top, about 2-3 minutes. Remove them with a slotted spoon.

  • 8

    Plate the cooked gnocchi and top with the roasted asparagus and cherry tomatoes. Sprinkle the grated parmesan and fresh basil leaves over the dish before serving.

Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

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

Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Roasted Asparagus and Cherry Tomatoes

Enjoy delicate, pillow-soft ricotta gnocchi elevated with the bright flavors of roasted asparagus and juicy cherry tomatoes. This dish offers a satisfying blend of creamy and fresh textures with a hint of savory parmesan, making it a perfect meal for any time of day.

NUTRITION

479kcal
Protein
32.8g
Fat
22.8g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup Whole Milk Ricotta Cheese

1 Large Egg

1/16 cup All-Purpose Flour (approx. 7.5g)

5 Asparagus Spears

1/2 cup Cherry Tomatoes

0.25 oz Grated Parmesan Cheese

Salt & Pepper to taste

Fresh Basil Leaves (2 leaves)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a baking sheet with parchment paper.

  • 2

    In a medium bowl, mix the ricotta cheese with the egg and the flour until just combined. Season lightly with salt and pepper.

  • 3

    Scoop the mixture onto a lightly floured surface and gently form small dumpling-like gnocchi between your fingers.

  • 4

    Place the gnocchi on a baking tray or plate as you form them.

  • 5

    Trim the woody ends off the asparagus spears. Toss the asparagus and cherry tomatoes with a light spray of olive oil, salt, and pepper, and spread them on the prepared baking sheet.

  • 6

    Roast the vegetables in the preheated oven for 10-12 minutes until the asparagus is tender and the tomatoes are softened.

  • 7

    Meanwhile, bring a pot of salted water to a gentle boil. Carefully drop the gnocchi into the water. They are done when they float to the top, about 2-3 minutes. Remove them with a slotted spoon.

  • 8

    Plate the cooked gnocchi and top with the roasted asparagus and cherry tomatoes. Sprinkle the grated parmesan and fresh basil leaves over the dish before serving.