Creamy Ricotta Gnocchi with Blistered Tomatoes and Spinach

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

Creamy Ricotta Gnocchi with Blistered Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Blistered Tomatoes and Spinach

Savor the comfort of pillowy gnocchi tossed in a creamy ricotta sauce, complemented by the burst of blistered cherry tomatoes, fresh spinach, and tender grilled chicken. This dish brings warmth and inviting flavors to your plate, with a delicate balance of creaminess, acidity, and hearty protein for a satisfying meal any time of day.

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NUTRITION

567kcal
Protein
44.1g
Fat
22.4g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Ricotta Cheese

0.75 cup Potato Gnocchi (cooked)

2 ounces Grilled Chicken Breast

1 cup Cherry Tomatoes

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

  • 2

    Add the cherry tomatoes to the skillet and cook on medium-high heat until the skins begin to blister, about 3-4 minutes. Season lightly with salt and pepper.

  • 3

    In a separate pot, bring water to a boil and add the gnocchi. Cook according to package instructions until they float, then drain.

  • 4

    While the gnocchi cooks, quickly warm the grilled chicken breast slices (if needed) and add the fresh spinach to the skillet with the tomatoes, stirring until just wilted.

  • 5

    Lower the heat and stir in the low-fat ricotta cheese, gently combining it with the blistered tomatoes and spinach to create a creamy sauce.

  • 6

    Add the cooked gnocchi and grilled chicken to the skillet, tossing everything together until well coated with the creamy mixture.

  • 7

    Taste and adjust seasoning with salt and pepper as desired. Serve warm, garnished with additional fresh basil if available.

Creamy Ricotta Gnocchi with Blistered Tomatoes and Spinach

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

Creamy Ricotta Gnocchi with Blistered Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Blistered Tomatoes and Spinach

Savor the comfort of pillowy gnocchi tossed in a creamy ricotta sauce, complemented by the burst of blistered cherry tomatoes, fresh spinach, and tender grilled chicken. This dish brings warmth and inviting flavors to your plate, with a delicate balance of creaminess, acidity, and hearty protein for a satisfying meal any time of day.

NUTRITION

567kcal
Protein
44.1g
Fat
22.4g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Ricotta Cheese

0.75 cup Potato Gnocchi (cooked)

2 ounces Grilled Chicken Breast

1 cup Cherry Tomatoes

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.

  • 2

    Add the cherry tomatoes to the skillet and cook on medium-high heat until the skins begin to blister, about 3-4 minutes. Season lightly with salt and pepper.

  • 3

    In a separate pot, bring water to a boil and add the gnocchi. Cook according to package instructions until they float, then drain.

  • 4

    While the gnocchi cooks, quickly warm the grilled chicken breast slices (if needed) and add the fresh spinach to the skillet with the tomatoes, stirring until just wilted.

  • 5

    Lower the heat and stir in the low-fat ricotta cheese, gently combining it with the blistered tomatoes and spinach to create a creamy sauce.

  • 6

    Add the cooked gnocchi and grilled chicken to the skillet, tossing everything together until well coated with the creamy mixture.

  • 7

    Taste and adjust seasoning with salt and pepper as desired. Serve warm, garnished with additional fresh basil if available.