YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Gnocchi with Creamy Lemon Ricotta and Sautéed Spinach
A vibrant dish featuring tender gnocchi seared to a crisp, enveloped in a luscious lemon-infused ricotta cream, complemented by lightly sautéed spinach and a perfectly poached egg crown. This meal offers a delightful combination of textures and flavors, balancing rich creaminess with zesty brightness and a hint of garlic for a satisfying meal any time of day.
INGREDIENTS
150 grams Potato Gnocchi
3/4 cup Part-Skim Ricotta Cheese (approx. 170g)
2 cups Fresh Spinach
1 large Egg
1 teaspoon Olive Oil
1 clove Garlic
1 tablespoon Lemon Juice
Salt and Black Pepper, to taste
PREPARATION
Bring a pot of salted water to a boil and gently add the gnocchi. Cook until they float to the top, about 2-3 minutes, then drain well.
In a large skillet, heat the olive oil over medium-high heat. Add the drained gnocchi and sear until the exterior is crispy and golden, about 3-4 minutes. Remove and set aside.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté briefly until fragrant, then add the fresh spinach. Cook until just wilted, about 1-2 minutes. Season lightly with salt and pepper.
In a separate bowl, mix the part-skim ricotta with lemon juice and a pinch of salt and pepper. Warm this mixture gently off the heat to create a creamy sauce.
Quickly, in a small pan, poach or fry the egg to your preference - a lightly poached egg works beautifully to top the dish.
Plate the crispy gnocchi topped with the creamy lemon ricotta, then layer the sautéed spinach on the side. Finally, crown the dish with the egg. Serve immediately and enjoy!