Creamy Ricotta Gnocchi with Spinach and Roasted Chicken

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

Creamy Ricotta Gnocchi with Spinach and Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Spinach and Roasted Chicken

Savor this comforting plate of tender, homemade ricotta gnocchi tossed in a light, garlicky spinach sauce with zesty lemon accents and paired with succulent roasted chicken. A harmonious blend of flavors and textures, this dish offers a satisfying balance of creamy, savory, and fresh elements perfect for a wholesome dinner.

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NUTRITION

510kcal
Protein
47.7g
Fat
16.6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Part-Skim Ricotta

1 Egg White

1/4 cup Whole Wheat Flour

1 cup Baby Spinach

1 Garlic Clove

1 tsp Olive Oil

1/2 tsp Lemon Zest

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with salt and pepper and roast for about 20-25 minutes or until cooked through.

  • 2

    In a bowl, mix the part-skim ricotta, egg white, whole wheat flour, a pinch of salt, and a dash of nutmeg if desired, until a soft dough forms. If the dough is too sticky, add a small amount of flour.

  • 3

    Lightly dust a work surface with flour and gently roll the dough into a long log. Cut the log into 1-inch pieces to form gnocchi. Set aside.

  • 4

    Bring a pot of salted water to a boil and add the gnocchi. Cook until they float to the surface, about 2-3 minutes, then drain.

  • 5

    In a sauté pan, warm the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the baby spinach and sauté until wilted. Stir in the lemon zest and adjust seasoning with salt and pepper.

  • 6

    Slice the roasted chicken breast into bite-sized pieces.

  • 7

    Gently toss the freshly cooked gnocchi with the sautéed spinach mixture and top with the sliced roasted chicken. Serve warm.

Creamy Ricotta Gnocchi with Spinach and Roasted Chicken

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

Creamy Ricotta Gnocchi with Spinach and Roasted Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Spinach and Roasted Chicken

Savor this comforting plate of tender, homemade ricotta gnocchi tossed in a light, garlicky spinach sauce with zesty lemon accents and paired with succulent roasted chicken. A harmonious blend of flavors and textures, this dish offers a satisfying balance of creamy, savory, and fresh elements perfect for a wholesome dinner.

NUTRITION

510kcal
Protein
47.7g
Fat
16.6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup Part-Skim Ricotta

1 Egg White

1/4 cup Whole Wheat Flour

1 cup Baby Spinach

1 Garlic Clove

1 tsp Olive Oil

1/2 tsp Lemon Zest

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Season the chicken breast with salt and pepper and roast for about 20-25 minutes or until cooked through.

  • 2

    In a bowl, mix the part-skim ricotta, egg white, whole wheat flour, a pinch of salt, and a dash of nutmeg if desired, until a soft dough forms. If the dough is too sticky, add a small amount of flour.

  • 3

    Lightly dust a work surface with flour and gently roll the dough into a long log. Cut the log into 1-inch pieces to form gnocchi. Set aside.

  • 4

    Bring a pot of salted water to a boil and add the gnocchi. Cook until they float to the surface, about 2-3 minutes, then drain.

  • 5

    In a sauté pan, warm the olive oil over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Add the baby spinach and sauté until wilted. Stir in the lemon zest and adjust seasoning with salt and pepper.

  • 6

    Slice the roasted chicken breast into bite-sized pieces.

  • 7

    Gently toss the freshly cooked gnocchi with the sautéed spinach mixture and top with the sliced roasted chicken. Serve warm.