YOUR SOLIN GENERATED RECIPE
Fluffy Ricotta Gnocchi with Sautéed Spinach and Blistered Cherry Tomatoes
Enjoy pillowy ricotta gnocchi paired with vibrant sautéed spinach and sweet, blistered cherry tomatoes. This dish harmonizes tender, airy gnocchi with the fresh, earthy notes of spinach and the burst of flavor from roasted tomatoes, creating a balanced and satisfying meal that's both light and nourishing.
INGREDIENTS
1/2 cup Low-Fat Ricotta Cheese
1/4 cup All-Purpose Flour
2 large Egg Whites
2 cups Fresh Spinach
1/2 cup Cherry Tomatoes
1 tsp Olive Oil
2 cloves Garlic
Salt and Pepper to taste
PREPARATION
In a bowl, combine the low-fat ricotta cheese, egg whites, and all-purpose flour. Lightly season with a pinch of salt and mix until just combined to form a soft dough.
Transfer the dough onto a lightly floured surface and gently knead until smooth. Divide the dough into portions and roll each into a long, thin log. Cut the logs into bite-sized pieces to form the gnocchi.
Bring a pot of salted water to a boil. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a nonstick skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the cherry tomatoes to the skillet. Let them cook undisturbed for a couple of minutes until they begin to blister. Then gently stir them.
Next, add the fresh spinach to the skillet and sauté until just wilted, about 2 minutes. Season lightly with salt and pepper.
Combine the cooked gnocchi with the sautéed vegetables in the skillet. Toss gently to mix all flavors together.
Serve warm and enjoy the delightful mix of fluffy gnocchi and vibrant vegetables.