YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Fresh Spinach and Blistered Tomatoes
Delight in a luscious twist on classic gnocchi that blends creamy low‐fat ricotta with a tender egg and whole wheat flour dough. This dish is elevated by the vibrant flavors of blistered cherry tomatoes, fresh spinach, and a hint of grated Parmesan, finished with a topping of lean grilled chicken breast for an extra protein boost. A delectable and balanced plate perfect for dinner, with bright, fresh notes and a satisfying creamy texture.
INGREDIENTS
0.75 cup Low-fat Ricotta (170g)
1 large Egg (50g)
0.33 cup Whole Wheat Flour (40g)
1 ounce Grilled Chicken Breast (28g)
1 cup Cherry Tomatoes (150g)
1 cup Fresh Spinach (30g)
1 tbsp Grated Parmesan Cheese (5g)
1 tsp Olive Oil (5g)
PREPARATION
In a bowl, combine the low-fat ricotta, egg, and whole wheat flour. Mix until a smooth dough forms. If needed, adjust with a little extra flour to achieve a soft, manageable dough.
Lightly flour your work surface and gently roll the dough into a log about 1/2 inch in diameter. Cut into small pieces to form the gnocchi and lightly press each piece with a fork to create ridges.
Bring a pot of lightly salted water to a boil. Cook the gnocchi in batches; once they float to the surface, remove them with a slotted spoon and set aside.
While the gnocchi cook, heat olive oil in a skillet over medium-high heat. Add the cherry tomatoes and cook until their skins blister slightly, about 3-4 minutes. Then, add the fresh spinach and cook until just wilted.
Thinly slice the grilled chicken breast and season with a pinch of salt and pepper.
Add the cooked gnocchi to the skillet with tomatoes and spinach, gently tossing to coat them in the creamy mixture formed by the ricotta. Fold in the sliced chicken pieces.
Plate the dish and top with freshly grated Parmesan cheese. Serve immediately, enjoying the creamy, tangy, and vibrant medley of flavors.