YOUR SOLIN GENERATED RECIPE
Fluffy Ricotta Gnocchi with Fresh Tomato Basil Sauce and Sautéed Spinach
Enjoy a light yet satisfying meal featuring delicate, fluffy ricotta gnocchi tossed in a vibrant fresh tomato basil sauce paired with quickly sautéed spinach. This dish boasts tender soft gnocchi enhanced by the richness of ricotta and Parmesan, and the sauce bursts with bright tomato flavor and sweet basil aromas.
INGREDIENTS
2/3 cup ricotta cheese (160g)
1/4 cup all-purpose flour (30g)
1 large egg
25g grated Parmesan cheese
150g fresh tomatoes
0.4 tsp extra virgin olive oil
50g fresh spinach
A few sprigs fresh basil
1 clove garlic
PREPARATION
In a bowl, combine the ricotta cheese, flour, and egg. Stir until a soft, uniform dough forms. Gently fold in the grated Parmesan.
Lightly flour a work surface and transfer the dough. Roll it out to about 1/2 inch thickness and cut into bite-sized pieces to form the gnocchi. Optionally, press lightly with a fork to create ridges.
For the tomato basil sauce, finely chop the fresh tomatoes, garlic, and basil leaves. In a small pan, warm the extra virgin olive oil over medium heat, and gently sauté the garlic for about 1 minute until aromatic.
Add the chopped tomatoes to the pan, and let them simmer for 5 minutes. Stir in the basil at the end, and season with salt and pepper to taste.
In another separate pan, quickly sauté the fresh spinach with a splash of water or a light seasoning until just wilted, about 2 minutes.
Bring a pot of salted water to a boil, and cook the gnocchi for 2-3 minutes or until they float to the top, indicating they are done. Remove with a slotted spoon.
Plate the gnocchi and top with the warm tomato basil sauce. Serve alongside the sautéed spinach and garnish with extra basil if desired.