YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Fresh Tomato Basil Sauce and Sautéed Greens
Indulge in tender, homemade ricotta gnocchi crafted with low‐fat ricotta, a touch of egg white, and a hint of flour. Topped with a vibrant, fresh tomato basil sauce and sautéed spinach, this dish is finished with a sprinkle of sharp Parmesan, balancing creamy texture with bright, herbal notes for a satisfying meal.
INGREDIENTS
3/4 cup low-fat ricotta cheese (170g)
1/4 cup all-purpose flour (30g)
1 large egg white (33g)
1 medium fresh tomato (123g)
2 tbsp fresh basil
1 garlic clove
1/2 tsp olive oil for sauce
1 cup fresh spinach (30g)
1/2 tsp olive oil for greens
1 oz grated Parmesan cheese (28g)
PREPARATION
In a mixing bowl, combine the low-fat ricotta cheese, all-purpose flour, and egg white. Season lightly with salt and pepper, and mix until a smooth dough forms.
On a lightly floured surface, roll the dough into a log about 1-inch thick. Cut the log into small pieces to form gnocchi. Optionally, press each piece lightly with a fork to create ridges.
For the tomato basil sauce, finely chop the fresh tomato, garlic, and basil. In a small pan, heat 1/2 teaspoon of olive oil over medium heat. Sauté the garlic for a minute until fragrant, then add the tomato and basil. Let the mixture simmer for about 5 minutes until slightly thickened. Season with salt and pepper to taste.
Meanwhile, in another pan, heat 1/2 teaspoon of olive oil over medium heat and add the fresh spinach. Sauté until just wilted, about 2-3 minutes, and lightly season with salt.
Bring a pot of water to a gentle boil and cook the gnocchi in batches. The gnocchi are done when they float to the surface, which should take 2-3 minutes. Remove with a slotted spoon.
Plate the cooked gnocchi, spoon over the fresh tomato basil sauce, and add the sautéed spinach on the side. Top with the grated Parmesan cheese.
Serve warm and enjoy the delightful blend of creamy, fresh, and savory flavors.