Creamy Ricotta Gnocchi with Blistered Tomatoes, Spinach, and Garlic

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

Creamy Ricotta Gnocchi with Blistered Tomatoes, Spinach, and Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Blistered Tomatoes, Spinach, and Garlic

Savor tender potato gnocchi enveloped in a luscious, creamy ricotta sauce, enhanced with the burst of blistered cherry tomatoes, fresh spinach, and aromatic garlic. Finished with a sprinkle of grated Parmesan and a whisper of olive oil, this dish delivers a delightful balance of textures and flavors that brighten your dinner table.

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NUTRITION

580kcal
Protein
32.5g
Fat
26.3g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Part-Skim Ricotta Cheese (~185g)

110 grams Potato Gnocchi

1 cup Cherry Tomatoes (~150g)

1 cup Fresh Spinach (~30g)

2 cloves Garlic, minced

3 tbsp Grated Parmesan Cheese (~15g)

0.25 tsp Olive Oil

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PREPARATION

  • 1

    Bring a large pot of salted water to a simmer. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Drain and set aside.

  • 2

    While the gnocchi cooks, heat a small non-stick skillet over medium heat and add olive oil. Toss in the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to blister and soften, stirring occasionally.

  • 4

    In a mixing bowl, combine the ricotta cheese with a pinch of salt and pepper. Gently fold in the fresh spinach and blistered tomatoes with garlic, allowing the warmth to slightly wilt the greens.

  • 5

    Toss in the cooked gnocchi, ensuring they are evenly coated with the creamy ricotta mixture.

  • 6

    Plate the dish and sprinkle the grated Parmesan cheese over the top. Serve immediately and enjoy the comforting blend of creamy, tangy, and fresh flavors.

Creamy Ricotta Gnocchi with Blistered Tomatoes, Spinach, and Garlic

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

Creamy Ricotta Gnocchi with Blistered Tomatoes, Spinach, and Garlic

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Blistered Tomatoes, Spinach, and Garlic

Savor tender potato gnocchi enveloped in a luscious, creamy ricotta sauce, enhanced with the burst of blistered cherry tomatoes, fresh spinach, and aromatic garlic. Finished with a sprinkle of grated Parmesan and a whisper of olive oil, this dish delivers a delightful balance of textures and flavors that brighten your dinner table.

NUTRITION

580kcal
Protein
32.5g
Fat
26.3g
Carbs
47.4g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Part-Skim Ricotta Cheese (~185g)

110 grams Potato Gnocchi

1 cup Cherry Tomatoes (~150g)

1 cup Fresh Spinach (~30g)

2 cloves Garlic, minced

3 tbsp Grated Parmesan Cheese (~15g)

0.25 tsp Olive Oil

PREPARATION

  • 1

    Bring a large pot of salted water to a simmer. Add the gnocchi and cook until they float to the top, about 2-3 minutes. Drain and set aside.

  • 2

    While the gnocchi cooks, heat a small non-stick skillet over medium heat and add olive oil. Toss in the minced garlic and sauté until fragrant, about 30 seconds.

  • 3

    Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they begin to blister and soften, stirring occasionally.

  • 4

    In a mixing bowl, combine the ricotta cheese with a pinch of salt and pepper. Gently fold in the fresh spinach and blistered tomatoes with garlic, allowing the warmth to slightly wilt the greens.

  • 5

    Toss in the cooked gnocchi, ensuring they are evenly coated with the creamy ricotta mixture.

  • 6

    Plate the dish and sprinkle the grated Parmesan cheese over the top. Serve immediately and enjoy the comforting blend of creamy, tangy, and fresh flavors.