Pan-Seared Ricotta Gnocchi with Blistered Tomatoes 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 Blistered Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Blistered Tomatoes and Spinach

Delight in pillowy ricotta gnocchi pan-seared to a golden finish and tossed with blistered cherry tomatoes, fresh spinach, and aromatic garlic, all finished with a sprinkle of grated Parmesan and basil. The balance of creamy, tangy, and vibrant flavors makes this dish both nourishing and satisfying.

Try 7 days free, then $12.99 / mo.

NUTRITION

573kcal
Protein
36.7g
Fat
28.8g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

200g Ricotta Gnocchi

150g Cherry Tomatoes

100g Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 Garlic Clove

2 tablespoons Fresh Basil

25g Grated Parmesan Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of salted water to a boil and gently add the ricotta gnocchi. Cook until they float to the surface, then drain and set aside.

  • 2

    While the gnocchi cooks, heat the olive oil in a large skillet over medium-high heat.

  • 3

    Add the garlic clove (minced) to the skillet and sauté for about 30 seconds until fragrant.

  • 4

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

  • 5

    Toss in the baby spinach and continue to cook until just wilted, about 1-2 minutes. Season lightly with salt and pepper if desired.

  • 6

    Add the cooked gnocchi to the skillet and gently toss to combine and heat through, allowing some gnocchi to develop a light sear.

  • 7

    Remove from heat and stir in the fresh basil. Sprinkle grated Parmesan cheese on top before serving.

Pan-Seared Ricotta Gnocchi with Blistered Tomatoes 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 Blistered Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Ricotta Gnocchi with Blistered Tomatoes and Spinach

Delight in pillowy ricotta gnocchi pan-seared to a golden finish and tossed with blistered cherry tomatoes, fresh spinach, and aromatic garlic, all finished with a sprinkle of grated Parmesan and basil. The balance of creamy, tangy, and vibrant flavors makes this dish both nourishing and satisfying.

NUTRITION

573kcal
Protein
36.7g
Fat
28.8g
Carbs
52.9g

SERVINGS

1 serving

INGREDIENTS

200g Ricotta Gnocchi

150g Cherry Tomatoes

100g Baby Spinach

1 tablespoon Extra Virgin Olive Oil

1 Garlic Clove

2 tablespoons Fresh Basil

25g Grated Parmesan Cheese

PREPARATION

  • 1

    Bring a pot of salted water to a boil and gently add the ricotta gnocchi. Cook until they float to the surface, then drain and set aside.

  • 2

    While the gnocchi cooks, heat the olive oil in a large skillet over medium-high heat.

  • 3

    Add the garlic clove (minced) to the skillet and sauté for about 30 seconds until fragrant.

  • 4

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

  • 5

    Toss in the baby spinach and continue to cook until just wilted, about 1-2 minutes. Season lightly with salt and pepper if desired.

  • 6

    Add the cooked gnocchi to the skillet and gently toss to combine and heat through, allowing some gnocchi to develop a light sear.

  • 7

    Remove from heat and stir in the fresh basil. Sprinkle grated Parmesan cheese on top before serving.