YOUR SOLIN GENERATED RECIPE
Pillowy Ricotta Gnocchi with Blistered Tomatoes and Fresh Spinach
Enjoy light and airy homemade ricotta gnocchi crafted with low-fat ricotta, whole wheat flour, and eggs, topped with blistered cherry tomatoes and a handful of fresh spinach. This dish balances a delicate texture with a burst of tangy, blistered tomatoes and the earthy aroma of spinach, making it a comforting yet nutritious meal perfect for any time of the day.
INGREDIENTS
3/4 cup low-fat ricotta cheese
1/4 cup whole wheat flour
2 eggs
1 cup cherry tomatoes
1 cup fresh spinach
1 tsp extra virgin olive oil
Salt & pepper to taste
PREPARATION
In a bowl, combine the low-fat ricotta, whole wheat flour, and eggs. Season lightly with salt and pepper.
Mix until a soft dough forms. If the dough feels too sticky, add a slight dusting of flour.
On a lightly floured surface, gently roll the dough into a long log about 1-inch in diameter and cut into 1-inch pieces.
Bring a pot of salted water to a gentle simmer. Drop the gnocchi pieces in batches; they are done when they float to the top (about 2-3 minutes). Use a slotted spoon to remove them and set aside.
Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the cherry tomatoes and cook until their skins burst and they soften, about 4-5 minutes. Season with a pinch of salt and pepper.
Add the fresh spinach to the skillet and sauté for another 1-2 minutes until it wilts slightly.
Gently fold the cooked gnocchi into the skillet with the tomatoes and spinach, allowing the flavors to meld.
Adjust seasonings if needed and serve warm.