Creamy Ricotta Gnocchi with Blistered Cherry Tomatoes and Fresh Spinach

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

Creamy Ricotta Gnocchi with Blistered Cherry Tomatoes and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Blistered Cherry Tomatoes and Fresh Spinach

A vibrant, comforting dish featuring pillowy potato gnocchi tossed in a creamy ricotta sauce enhanced with nutritional yeast, complemented by blistered cherry tomatoes, fresh spinach, and a hint of garlic. This dish balances the rich creaminess with the brightness of tomatoes and the earthiness of spinach, creating an elegantly simple yet indulgent meal.

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NUTRITION

583kcal
Protein
31.7g
Fat
23g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

0.70 cup Whole Milk Ricotta (168g)

70g Potato Gnocchi (cooked)

1 cup Cherry Tomatoes (150g)

2 cups Fresh Spinach (60g)

1 tsp Olive Oil (4.5g)

2.5 tbsp Nutritional Yeast (15g)

1 clove Garlic

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the potato gnocchi. Cook until they float to the surface, then drain and set aside.

  • 2

    In a large non-stick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the cherry tomatoes to the skillet and increase the heat slightly. Sauté the tomatoes until they begin to blister, about 3-4 minutes.

  • 4

    Mix in the fresh spinach and cook until wilted, stirring frequently.

  • 5

    Reduce the heat to low and stir in the ricotta, allowing it to warm through and create a creamy base. Sprinkle in the nutritional yeast and stir well to combine all the flavors.

  • 6

    Gently fold in the cooked gnocchi, ensuring they are evenly coated with the creamy sauce.

  • 7

    Adjust seasoning with salt and pepper to taste, then serve warm.

Creamy Ricotta Gnocchi with Blistered Cherry Tomatoes and Fresh Spinach

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

Creamy Ricotta Gnocchi with Blistered Cherry Tomatoes and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Blistered Cherry Tomatoes and Fresh Spinach

A vibrant, comforting dish featuring pillowy potato gnocchi tossed in a creamy ricotta sauce enhanced with nutritional yeast, complemented by blistered cherry tomatoes, fresh spinach, and a hint of garlic. This dish balances the rich creaminess with the brightness of tomatoes and the earthiness of spinach, creating an elegantly simple yet indulgent meal.

NUTRITION

583kcal
Protein
31.7g
Fat
23g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

0.70 cup Whole Milk Ricotta (168g)

70g Potato Gnocchi (cooked)

1 cup Cherry Tomatoes (150g)

2 cups Fresh Spinach (60g)

1 tsp Olive Oil (4.5g)

2.5 tbsp Nutritional Yeast (15g)

1 clove Garlic

PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the potato gnocchi. Cook until they float to the surface, then drain and set aside.

  • 2

    In a large non-stick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the cherry tomatoes to the skillet and increase the heat slightly. Sauté the tomatoes until they begin to blister, about 3-4 minutes.

  • 4

    Mix in the fresh spinach and cook until wilted, stirring frequently.

  • 5

    Reduce the heat to low and stir in the ricotta, allowing it to warm through and create a creamy base. Sprinkle in the nutritional yeast and stir well to combine all the flavors.

  • 6

    Gently fold in the cooked gnocchi, ensuring they are evenly coated with the creamy sauce.

  • 7

    Adjust seasoning with salt and pepper to taste, then serve warm.