YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Blistered Cherry Tomatoes and Fresh Spinach
Enjoy a luscious, vegetarian bowl of soft potato gnocchi enveloped in a creamy ricotta sauce, uplifted by the sweetness of blistered cherry tomatoes and the freshness of baby spinach. This vibrant dish is finished with a touch of garlic and a dollop of low-fat cottage cheese to boost protein, making it a perfect balanced meal.
INGREDIENTS
1/2 cup Low-Fat Ricotta Cheese (125g)
3/4 cup Potato Gnocchi (150g)
1 cup Cherry Tomatoes (150g)
1 cup Fresh Spinach (30g)
1/2 tbsp Olive Oil (7g)
1 Garlic Clove
1/2 cup Low-Fat Cottage Cheese (113g)
PREPARATION
Bring a large pot of salted water to a boil and cook the gnocchi until they float to the top, indicating they are done. Drain and set aside.
In a large skillet, heat 1/2 tbsp of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the cherry tomatoes to the skillet and cook until their skins start to blister, about 3-4 minutes.
Stir in the fresh spinach and let it wilt slightly, about 1-2 minutes.
Lower the heat and gently fold in the cooked gnocchi along with the ricotta cheese and low-fat cottage cheese, stirring until the sauce is creamy and well combined.
Season with salt and pepper to taste. Serve warm and enjoy your balanced, protein-packed meal.