YOUR SOLIN GENERATED RECIPE
Light Ricotta Gnocchi with Fresh Tomato Basil Sauce and Wilted Spinach
Enjoy a vibrant plate of light ricotta gnocchi with a fresh, zesty tomato basil sauce and tender wilted spinach. This dish balances the creamy texture of ricotta-based pasta with the bright flavors of ripe tomatoes and fresh basil, finished off with the nutrient-rich goodness of spinach. Perfect for a satisfying meal that meets your protein and calorie goals.
INGREDIENTS
3/4 cup Light Ricotta (~175g)
1/3 cup Whole Wheat Flour (~40g)
2 Egg Whites
1 cup Diced Fresh Tomato (~180g)
1/4 cup Fresh Basil, chopped
1 cup Wilted Spinach (~180g)
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
In a bowl, mix the light ricotta, whole wheat flour, and egg whites until a smooth dough forms. Season lightly with salt and pepper.
Transfer the dough onto a lightly floured surface and gently knead it. Divide the dough into small portions and roll into long ropes, about 1/2 inch thick.
Cut the ropes into 1-inch pieces to form the gnocchi. Optionally, gently press each piece with a fork to create ridges.
Bring a pot of salted water to a simmer and gently drop the gnocchi in. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
For the sauce, heat the olive oil in a pan over medium heat. Add the diced fresh tomato and cook until tender, about 3-4 minutes. Stir in the chopped basil and season with salt and pepper.
Add the cooked gnocchi to the tomato basil sauce, gently tossing to combine.
Just before serving, fold in the wilted spinach, allowing its warmth to soften the leaves.
Plate the gnocchi and garnish with additional basil if desired. Serve immediately and enjoy your light yet satisfying meal.