Pan-Seared Ricotta Gnocchi with Fresh Tomato and Spinach

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

Pan-Seared Ricotta Gnocchi with Fresh Tomato and Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Fresh Tomato and Spinach

Savor delicate, homemade ricotta gnocchi pan-seared to a light crisp and nestled in a vibrant medley of fresh tomato and spinach, lightly infused with garlic and a drizzle of olive oil. This dish offers a delightful harmony of creamy, tangy ricotta with the bright, fresh notes of tomato and spinach, creating an elegant, wholesome meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

544kcal
Protein
33.5g
Fat
21.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

150g Part-Skim Ricotta

30g All-Purpose Flour

1 medium Egg

1 medium Tomato (approx. 100g)

100g Fresh Spinach

1/2 tbsp Olive Oil

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, combine the ricotta, flour, and egg. Mix gently until a soft, sticky dough forms.

  • 2

    Lightly flour your work surface and roll the dough into a long rope. Cut the rope into 1-inch pieces to form gnocchi.

  • 3

    Bring a pot of lightly salted water to a boil. Drop the gnocchi in and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

  • 5

    Add the cooked gnocchi to the skillet. Sear them on each side until they develop a light golden crisp, about 2 minutes per side.

  • 6

    Dice the tomato and add it to the skillet along with the fresh spinach. Toss gently until the spinach wilts and the tomatoes soften slightly, around 2 minutes.

  • 7

    Season with salt and pepper to taste, then plate and serve immediately.

Pan-Seared Ricotta Gnocchi with Fresh Tomato and Spinach

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

Pan-Seared Ricotta Gnocchi with Fresh Tomato and Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Fresh Tomato and Spinach

Savor delicate, homemade ricotta gnocchi pan-seared to a light crisp and nestled in a vibrant medley of fresh tomato and spinach, lightly infused with garlic and a drizzle of olive oil. This dish offers a delightful harmony of creamy, tangy ricotta with the bright, fresh notes of tomato and spinach, creating an elegant, wholesome meal.

NUTRITION

544kcal
Protein
33.5g
Fat
21.9g
Carbs
41.2g

SERVINGS

1 serving

INGREDIENTS

150g Part-Skim Ricotta

30g All-Purpose Flour

1 medium Egg

1 medium Tomato (approx. 100g)

100g Fresh Spinach

1/2 tbsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    In a bowl, combine the ricotta, flour, and egg. Mix gently until a soft, sticky dough forms.

  • 2

    Lightly flour your work surface and roll the dough into a long rope. Cut the rope into 1-inch pieces to form gnocchi.

  • 3

    Bring a pot of lightly salted water to a boil. Drop the gnocchi in and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon and set aside.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.

  • 5

    Add the cooked gnocchi to the skillet. Sear them on each side until they develop a light golden crisp, about 2 minutes per side.

  • 6

    Dice the tomato and add it to the skillet along with the fresh spinach. Toss gently until the spinach wilts and the tomatoes soften slightly, around 2 minutes.

  • 7

    Season with salt and pepper to taste, then plate and serve immediately.