Creamy Ricotta Gnocchi with Herb-Roasted Cherry Tomatoes

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

Creamy Ricotta Gnocchi with Herb-Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Herb-Roasted Cherry Tomatoes

Enjoy a comforting yet refined dish featuring tender potato gnocchi enveloped in a light and creamy low‐fat ricotta sauce, complemented by herb-roasted cherry tomatoes, wilted spinach, and topped with a perfectly poached egg. The fragrant garlic and basil elevate the dish with layers of fresh flavor, ideal for a balanced meal any time of day.

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NUTRITION

589kcal
Protein
32.9g
Fat
20.9g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

175g Low-Fat Ricotta Cheese

150g Cherry Tomatoes

30g Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

2 tbsp Fresh Basil

1 Large Egg (Poached)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the cherry tomatoes with olive oil, minced garlic, and half of the chopped basil, then spread them on a baking sheet. Roast for 10-12 minutes until they are blistered and softened.

  • 2

    While the tomatoes are roasting, cook the potato gnocchi in a large pot of boiling salted water according to package instructions, usually until they float to the surface, about 2-3 minutes. Drain and set aside.

  • 3

    In a small saucepan over low heat, warm the ricotta cheese with a few spoonfuls of the pasta water to create a creamy sauce. Stir in the fresh spinach until just wilted.

  • 4

    Gently fold the cooked gnocchi into the ricotta-spinach sauce, ensuring even coating.

  • 5

    Plate the ricotta gnocchi, spoon the roasted cherry tomatoes on top, and garnish with the remaining basil.

  • 6

    Top the dish with a perfectly poached egg. Break the yolk over the warm gnocchi to add an extra layer of creaminess before serving.

Creamy Ricotta Gnocchi with Herb-Roasted Cherry Tomatoes

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

Creamy Ricotta Gnocchi with Herb-Roasted Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Herb-Roasted Cherry Tomatoes

Enjoy a comforting yet refined dish featuring tender potato gnocchi enveloped in a light and creamy low‐fat ricotta sauce, complemented by herb-roasted cherry tomatoes, wilted spinach, and topped with a perfectly poached egg. The fragrant garlic and basil elevate the dish with layers of fresh flavor, ideal for a balanced meal any time of day.

NUTRITION

589kcal
Protein
32.9g
Fat
20.9g
Carbs
61.9g

SERVINGS

1 serving

INGREDIENTS

150g Potato Gnocchi

175g Low-Fat Ricotta Cheese

150g Cherry Tomatoes

30g Fresh Spinach

1 tsp Extra Virgin Olive Oil

1 Garlic Clove

2 tbsp Fresh Basil

1 Large Egg (Poached)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Toss the cherry tomatoes with olive oil, minced garlic, and half of the chopped basil, then spread them on a baking sheet. Roast for 10-12 minutes until they are blistered and softened.

  • 2

    While the tomatoes are roasting, cook the potato gnocchi in a large pot of boiling salted water according to package instructions, usually until they float to the surface, about 2-3 minutes. Drain and set aside.

  • 3

    In a small saucepan over low heat, warm the ricotta cheese with a few spoonfuls of the pasta water to create a creamy sauce. Stir in the fresh spinach until just wilted.

  • 4

    Gently fold the cooked gnocchi into the ricotta-spinach sauce, ensuring even coating.

  • 5

    Plate the ricotta gnocchi, spoon the roasted cherry tomatoes on top, and garnish with the remaining basil.

  • 6

    Top the dish with a perfectly poached egg. Break the yolk over the warm gnocchi to add an extra layer of creaminess before serving.