Sweet Potato Gnocchi with Fresh Herb Pesto and Sautéed Spinach

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

Sweet Potato Gnocchi with Fresh Herb Pesto and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Fresh Herb Pesto and Sautéed Spinach

Delight in tender, homemade sweet potato gnocchi dressed with a vibrant fresh herb pesto and lightly sautéed spinach. This dish marries the natural sweetness of roasted sweet potato with the bright, herbaceous punch of basil and pine nuts, balanced with a creamy hint of ricotta and a sprinkle of cottage cheese for an extra protein boost. Perfect for a satisfying breakfast, lunch, or dinner that meets your nutritional goals.

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NUTRITION

588kcal
Protein
38g
Fat
24.9g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 whole egg + 3 egg whites

15g Whole Wheat Flour

2 Tbsp Part-Skim Ricotta Cheese

1 cup Fresh Basil Leaves

1/2 Tbsp Pine Nuts

1 Tbsp Grated Parmesan Cheese

1/2 tsp Extra Virgin Olive Oil (for Pesto)

1 Garlic Clove (for Pesto)

1 cup Fresh Spinach

1/2 tsp Extra Virgin Olive Oil (for Spinach)

1 quarter-cup Low-Fat Cottage Cheese

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PREPARATION

  • 1

    Roast the sweet potato: Prick the sweet potato a few times with a fork and roast it in a preheated 400°F oven for 40-45 minutes until tender. Once cooled, peel and mash until smooth.

  • 2

    Prepare the gnocchi dough: In a bowl, combine the mashed sweet potato, 1 whole egg and 3 egg whites, 15g of whole wheat flour, and 2 tablespoons of part-skim ricotta. Mix until a smooth dough forms. Adjust with a pinch more flour if too sticky.

  • 3

    Shape the gnocchi: On a lightly floured surface, gently roll portions of the dough into small logs (about 1/2 inch thick) and cut into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.

  • 4

    Make the herb pesto: In a food processor, combine 1 cup fresh basil, 1/2 tablespoon pine nuts, 1 garlic clove, and 1 tablespoon grated Parmesan. Drizzle in 1/2 teaspoon olive oil and blend until smooth. Season with a pinch of salt as desired.

  • 5

    Sauté the spinach: In a non-stick pan, heat 1/2 teaspoon olive oil over medium heat, add 1 cup fresh spinach and a finely chopped garlic clove if desired, and sauté quickly until just wilted.

  • 6

    Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Drop in the gnocchi pieces and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.

  • 7

    Assemble the dish: Toss the warm gnocchi with the fresh herb pesto until evenly coated. Plate the gnocchi alongside the sautéed spinach.

  • 8

    Finish with cottage cheese: Top the dish with a quarter-cup of low-fat cottage cheese for an extra protein boost.

  • 9

    Serve immediately and enjoy your balanced, protein-packed meal.

Sweet Potato Gnocchi with Fresh Herb Pesto and Sautéed Spinach

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

Sweet Potato Gnocchi with Fresh Herb Pesto and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Fresh Herb Pesto and Sautéed Spinach

Delight in tender, homemade sweet potato gnocchi dressed with a vibrant fresh herb pesto and lightly sautéed spinach. This dish marries the natural sweetness of roasted sweet potato with the bright, herbaceous punch of basil and pine nuts, balanced with a creamy hint of ricotta and a sprinkle of cottage cheese for an extra protein boost. Perfect for a satisfying breakfast, lunch, or dinner that meets your nutritional goals.

NUTRITION

588kcal
Protein
38g
Fat
24.9g
Carbs
51.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (150g)

1 whole egg + 3 egg whites

15g Whole Wheat Flour

2 Tbsp Part-Skim Ricotta Cheese

1 cup Fresh Basil Leaves

1/2 Tbsp Pine Nuts

1 Tbsp Grated Parmesan Cheese

1/2 tsp Extra Virgin Olive Oil (for Pesto)

1 Garlic Clove (for Pesto)

1 cup Fresh Spinach

1/2 tsp Extra Virgin Olive Oil (for Spinach)

1 quarter-cup Low-Fat Cottage Cheese

PREPARATION

  • 1

    Roast the sweet potato: Prick the sweet potato a few times with a fork and roast it in a preheated 400°F oven for 40-45 minutes until tender. Once cooled, peel and mash until smooth.

  • 2

    Prepare the gnocchi dough: In a bowl, combine the mashed sweet potato, 1 whole egg and 3 egg whites, 15g of whole wheat flour, and 2 tablespoons of part-skim ricotta. Mix until a smooth dough forms. Adjust with a pinch more flour if too sticky.

  • 3

    Shape the gnocchi: On a lightly floured surface, gently roll portions of the dough into small logs (about 1/2 inch thick) and cut into 1-inch pieces. Optionally, roll each piece over the back of a fork to create ridges.

  • 4

    Make the herb pesto: In a food processor, combine 1 cup fresh basil, 1/2 tablespoon pine nuts, 1 garlic clove, and 1 tablespoon grated Parmesan. Drizzle in 1/2 teaspoon olive oil and blend until smooth. Season with a pinch of salt as desired.

  • 5

    Sauté the spinach: In a non-stick pan, heat 1/2 teaspoon olive oil over medium heat, add 1 cup fresh spinach and a finely chopped garlic clove if desired, and sauté quickly until just wilted.

  • 6

    Cook the gnocchi: Bring a large pot of salted water to a gentle boil. Drop in the gnocchi pieces and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon.

  • 7

    Assemble the dish: Toss the warm gnocchi with the fresh herb pesto until evenly coated. Plate the gnocchi alongside the sautéed spinach.

  • 8

    Finish with cottage cheese: Top the dish with a quarter-cup of low-fat cottage cheese for an extra protein boost.

  • 9

    Serve immediately and enjoy your balanced, protein-packed meal.