Fresh 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.

Fresh Ricotta Gnocchi with Blistered Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Fresh Ricotta Gnocchi with Blistered Tomatoes and Spinach

Experience a light yet satisfying dish that features tender, pillowy ricotta-based gnocchi paired with sweet, blistered tomatoes and vibrant spinach. The flavors meld beautifully with a hint of garlic and fresh basil, making each bite an elegant balance of creamy, tangy, and savory notes.

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NUTRITION

506kcal
Protein
38.1g
Fat
17.4g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Part-Skim Ricotta (245g)

1 large Egg White (33g)

1/4 cup Whole Wheat Flour (30g)

1 cup Cherry Tomatoes (150g)

1 cup Baby Spinach (30g)

1 tsp Olive Oil (5g)

1 clove Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    In a mixing bowl, combine the part-skim ricotta, egg white, whole wheat flour, a pinch of salt, and a little ground pepper along with a minced garlic clove. Stir until a smooth, pliable dough forms.

  • 2

    Lightly dust a clean work surface with a bit of whole wheat flour. Transfer the dough onto the surface and gently knead until it comes together. Roll the dough into a long rope about 1/2 inch in diameter, then cut the rope into 1-inch pieces to form the gnocchi.

  • 3

    Bring a large pot of water to a gentle boil. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.

  • 4

    Meanwhile, heat a teaspoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and let them blister until their skins begin to char slightly, about 3-4 minutes.

  • 5

    Add the baby spinach to the skillet with the tomatoes and sauté briefly until the spinach wilts, about 1-2 minutes. Season with salt and pepper to taste.

  • 6

    Gently toss the cooked gnocchi with the blistered tomatoes and spinach. Garnish with fresh basil and serve immediately.

Fresh 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.

Fresh Ricotta Gnocchi with Blistered Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Fresh Ricotta Gnocchi with Blistered Tomatoes and Spinach

Experience a light yet satisfying dish that features tender, pillowy ricotta-based gnocchi paired with sweet, blistered tomatoes and vibrant spinach. The flavors meld beautifully with a hint of garlic and fresh basil, making each bite an elegant balance of creamy, tangy, and savory notes.

NUTRITION

506kcal
Protein
38.1g
Fat
17.4g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

1 cup Part-Skim Ricotta (245g)

1 large Egg White (33g)

1/4 cup Whole Wheat Flour (30g)

1 cup Cherry Tomatoes (150g)

1 cup Baby Spinach (30g)

1 tsp Olive Oil (5g)

1 clove Garlic

2 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    In a mixing bowl, combine the part-skim ricotta, egg white, whole wheat flour, a pinch of salt, and a little ground pepper along with a minced garlic clove. Stir until a smooth, pliable dough forms.

  • 2

    Lightly dust a clean work surface with a bit of whole wheat flour. Transfer the dough onto the surface and gently knead until it comes together. Roll the dough into a long rope about 1/2 inch in diameter, then cut the rope into 1-inch pieces to form the gnocchi.

  • 3

    Bring a large pot of water to a gentle boil. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.

  • 4

    Meanwhile, heat a teaspoon of olive oil in a skillet over medium-high heat. Add the cherry tomatoes and let them blister until their skins begin to char slightly, about 3-4 minutes.

  • 5

    Add the baby spinach to the skillet with the tomatoes and sauté briefly until the spinach wilts, about 1-2 minutes. Season with salt and pepper to taste.

  • 6

    Gently toss the cooked gnocchi with the blistered tomatoes and spinach. Garnish with fresh basil and serve immediately.