Creamy Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

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

Creamy Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

Enjoy a silky bowl of creamy ricotta-infused gnocchi, paired with perfectly roasted cherry tomatoes and wilted spinach. A touch of garlic and basil elevates this dish into a comforting, elegant meal suitable for any time of day.

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NUTRITION

587kcal
Protein
33.7g
Fat
28.1g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Part-Skim Ricotta (245g)

1/2 cup Gnocchi (75g)

1/2 cup Cherry Tomatoes (75g)

1 cup Spinach (30g)

1/2 tsp Olive Oil (2.3g)

1 clove Garlic

1 tbsp Fresh Basil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place cherry tomatoes on a baking sheet, drizzle with olive oil and a pinch of salt and pepper. Roast for about 10-12 minutes until they soften and start to blister.

  • 3

    While the tomatoes roast, bring a pot of water to a simmer and cook the gnocchi until they float to the top, indicating they are done. Drain and set aside.

  • 4

    In a nonstick skillet over medium heat, add a splash of olive oil (if desired) and sauté the minced garlic until fragrant, about 30 seconds.

  • 5

    Stir in the ricotta to heat through gently; avoid boiling to maintain a creamy texture.

  • 6

    Add the drained gnocchi to the skillet, then toss in the roasted tomatoes and raw spinach. Stir until the spinach wilts slightly.

  • 7

    Season with salt and pepper, and garnish with fresh basil before serving.

Creamy Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

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

Creamy Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

Enjoy a silky bowl of creamy ricotta-infused gnocchi, paired with perfectly roasted cherry tomatoes and wilted spinach. A touch of garlic and basil elevates this dish into a comforting, elegant meal suitable for any time of day.

NUTRITION

587kcal
Protein
33.7g
Fat
28.1g
Carbs
38.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Part-Skim Ricotta (245g)

1/2 cup Gnocchi (75g)

1/2 cup Cherry Tomatoes (75g)

1 cup Spinach (30g)

1/2 tsp Olive Oil (2.3g)

1 clove Garlic

1 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place cherry tomatoes on a baking sheet, drizzle with olive oil and a pinch of salt and pepper. Roast for about 10-12 minutes until they soften and start to blister.

  • 3

    While the tomatoes roast, bring a pot of water to a simmer and cook the gnocchi until they float to the top, indicating they are done. Drain and set aside.

  • 4

    In a nonstick skillet over medium heat, add a splash of olive oil (if desired) and sauté the minced garlic until fragrant, about 30 seconds.

  • 5

    Stir in the ricotta to heat through gently; avoid boiling to maintain a creamy texture.

  • 6

    Add the drained gnocchi to the skillet, then toss in the roasted tomatoes and raw spinach. Stir until the spinach wilts slightly.

  • 7

    Season with salt and pepper, and garnish with fresh basil before serving.