Pillowy Ricotta Gnocchi with Fresh Spinach and Blistered Tomatoes

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

Pillowy Ricotta Gnocchi with Fresh Spinach and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Ricotta Gnocchi with Fresh Spinach and Blistered Tomatoes

Enjoy tender, pillowy homemade ricotta gnocchi intertwined with fresh spinach and crowned with blistered cherry tomatoes. This dish offers a beautiful balance of textures and flavors—a light yet satisfying meal that delivers a subtle tang from ricotta, vibrant freshness from spinach, and a hint of sweetness from the tomatoes, perfectly finished with a sprinkle of Parmesan and hemp seeds.

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NUTRITION

570kcal
Protein
32.6g
Fat
31.6g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Ricotta Cheese (124g)

1/3 cup Whole Wheat Flour (43g)

1 large Egg White (33g)

1 cup Fresh Spinach (30g)

1 cup Cherry Tomatoes (150g)

1/2 tablespoon Olive Oil (7g)

2 tablespoons Grated Parmesan Cheese (10g)

1 tablespoon Hemp Seeds (10g)

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a bowl, combine ricotta cheese, egg white, and whole wheat flour. Season lightly with salt and pepper.

  • 2

    Gently fold in the fresh spinach, ensuring even distribution without overmixing.

  • 3

    Lightly flour a work surface and portion the dough into small sections. Roll each section into a rope and cut into 1-inch pieces to form the gnocchi.

  • 4

    Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove and set aside.

  • 5

    In a skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add the cherry tomatoes and sauté until they blister and soften, about 2-3 minutes.

  • 6

    Combine the boiled gnocchi with the blistered tomatoes. Plate the dish and sprinkle evenly with grated Parmesan cheese and hemp seeds.

  • 7

    Serve immediately and savor the delicate flavors and textures.

Pillowy Ricotta Gnocchi with Fresh Spinach and Blistered Tomatoes

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

Pillowy Ricotta Gnocchi with Fresh Spinach and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Pillowy Ricotta Gnocchi with Fresh Spinach and Blistered Tomatoes

Enjoy tender, pillowy homemade ricotta gnocchi intertwined with fresh spinach and crowned with blistered cherry tomatoes. This dish offers a beautiful balance of textures and flavors—a light yet satisfying meal that delivers a subtle tang from ricotta, vibrant freshness from spinach, and a hint of sweetness from the tomatoes, perfectly finished with a sprinkle of Parmesan and hemp seeds.

NUTRITION

570kcal
Protein
32.6g
Fat
31.6g
Carbs
41.6g

SERVINGS

1 serving

INGREDIENTS

1/2 cup Ricotta Cheese (124g)

1/3 cup Whole Wheat Flour (43g)

1 large Egg White (33g)

1 cup Fresh Spinach (30g)

1 cup Cherry Tomatoes (150g)

1/2 tablespoon Olive Oil (7g)

2 tablespoons Grated Parmesan Cheese (10g)

1 tablespoon Hemp Seeds (10g)

PREPARATION

  • 1

    In a bowl, combine ricotta cheese, egg white, and whole wheat flour. Season lightly with salt and pepper.

  • 2

    Gently fold in the fresh spinach, ensuring even distribution without overmixing.

  • 3

    Lightly flour a work surface and portion the dough into small sections. Roll each section into a rope and cut into 1-inch pieces to form the gnocchi.

  • 4

    Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove and set aside.

  • 5

    In a skillet, heat 1/2 tablespoon of olive oil over medium-high heat. Add the cherry tomatoes and sauté until they blister and soften, about 2-3 minutes.

  • 6

    Combine the boiled gnocchi with the blistered tomatoes. Plate the dish and sprinkle evenly with grated Parmesan cheese and hemp seeds.

  • 7

    Serve immediately and savor the delicate flavors and textures.