Fluffy Ricotta Gnocchi with Fresh Herb Tomato Sauce and Sautéed Spinach

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

Fluffy Ricotta Gnocchi with Fresh Herb Tomato Sauce and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Fresh Herb Tomato Sauce and Sautéed Spinach

Enjoy these tender, fluffy ricotta-based gnocchi, elegantly paired with a vibrant, fresh herb tomato sauce and a bed of lightly sautéed spinach. Every bite melds the creaminess of ricotta with the bright, aromatic flavors of basil and garlic, creating a satisfying meal that's as nutritious as it is delicious.

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NUTRITION

536kcal
Protein
29.2g
Fat
28.9g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup part-skim ricotta cheese (124g)

1 large egg (50g)

1/4 cup whole wheat flour (30g)

2 tbsp grated parmesan cheese (10g)

1 medium fresh tomato (123g)

3 tbsp fresh basil (5g)

2 cloves garlic (6g)

2 tsp olive oil (9g)

1 cup fresh spinach (30g)

Salt & pepper to taste

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PREPARATION

  • 1

    In a large bowl, combine the ricotta cheese, egg, whole wheat flour, and grated parmesan. Stir until a soft dough forms. Add a pinch of salt and pepper.

  • 2

    Lightly flour a work surface and gently knead the dough until it comes together. Divide the dough into 4 equal portions and roll each into a long rope about 1/2 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.

  • 3

    For the tomato sauce, finely dice the fresh tomato and mince the garlic. In a small saucepan, heat 1 teaspoon of olive oil over medium heat. Add the garlic and sauté until fragrant, then add the diced tomato, chopped basil, and a pinch of salt and pepper. Allow the sauce to simmer for 5-7 minutes until it slightly thickens.

  • 4

    In a skillet, heat the remaining 1 teaspoon of olive oil over medium heat. Add the fresh spinach and sauté until just wilted, about 2-3 minutes. Season with a little salt and pepper.

  • 5

    Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them, and gently toss with the fresh herb tomato sauce.

  • 6

    Plate the sauced gnocchi and top with the sautéed spinach. Serve immediately and enjoy the blend of tender, pillowy gnocchi and vibrant, fresh flavors.

Fluffy Ricotta Gnocchi with Fresh Herb Tomato Sauce and Sautéed Spinach

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

Fluffy Ricotta Gnocchi with Fresh Herb Tomato Sauce and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Fluffy Ricotta Gnocchi with Fresh Herb Tomato Sauce and Sautéed Spinach

Enjoy these tender, fluffy ricotta-based gnocchi, elegantly paired with a vibrant, fresh herb tomato sauce and a bed of lightly sautéed spinach. Every bite melds the creaminess of ricotta with the bright, aromatic flavors of basil and garlic, creating a satisfying meal that's as nutritious as it is delicious.

NUTRITION

536kcal
Protein
29.2g
Fat
28.9g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

1/2 cup part-skim ricotta cheese (124g)

1 large egg (50g)

1/4 cup whole wheat flour (30g)

2 tbsp grated parmesan cheese (10g)

1 medium fresh tomato (123g)

3 tbsp fresh basil (5g)

2 cloves garlic (6g)

2 tsp olive oil (9g)

1 cup fresh spinach (30g)

Salt & pepper to taste

PREPARATION

  • 1

    In a large bowl, combine the ricotta cheese, egg, whole wheat flour, and grated parmesan. Stir until a soft dough forms. Add a pinch of salt and pepper.

  • 2

    Lightly flour a work surface and gently knead the dough until it comes together. Divide the dough into 4 equal portions and roll each into a long rope about 1/2 inch in diameter. Cut the ropes into 1-inch pieces to form the gnocchi.

  • 3

    For the tomato sauce, finely dice the fresh tomato and mince the garlic. In a small saucepan, heat 1 teaspoon of olive oil over medium heat. Add the garlic and sauté until fragrant, then add the diced tomato, chopped basil, and a pinch of salt and pepper. Allow the sauce to simmer for 5-7 minutes until it slightly thickens.

  • 4

    In a skillet, heat the remaining 1 teaspoon of olive oil over medium heat. Add the fresh spinach and sauté until just wilted, about 2-3 minutes. Season with a little salt and pepper.

  • 5

    Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them, and gently toss with the fresh herb tomato sauce.

  • 6

    Plate the sauced gnocchi and top with the sautéed spinach. Serve immediately and enjoy the blend of tender, pillowy gnocchi and vibrant, fresh flavors.