Baked Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

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

Baked Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

Enjoy a light yet satisfying dish featuring tender ricotta gnocchi baked with a burst of roasted cherry tomatoes, fresh spinach, and a creamy blend of extra ricotta and Parmesan that comes together with a harmonious balance of flavors and textures.

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NUTRITION

557kcal
Protein
32.9g
Fat
26.8g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Ricotta Gnocchi

1/3 cup Part-Skim Ricotta (approx. 100g)

1/4 cup Grated Parmesan Cheese (approx. 28g)

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the cherry tomatoes with olive oil, a pinch of garlic powder, salt, and pepper. Roast in the oven for about 10 minutes until they begin to soften.

  • 3

    Meanwhile, bring a pot of water to a gentle boil and cook the ricotta gnocchi until they float to the surface (approximately 2-3 minutes). Drain the gnocchi.

  • 4

    In a small baking dish, combine the cooked gnocchi with the roasted cherry tomatoes and fresh spinach. Add dollops of part-skim ricotta evenly over the top, then sprinkle the grated Parmesan cheese.

  • 5

    Season with a little extra salt and pepper if desired, and place the dish back in the oven for an additional 10 minutes until everything is heated through and the spinach wilts.

  • 6

    Remove from the oven and serve immediately, enjoying the warm, comforting flavors of this dish.

Baked Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

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

Baked Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Baked Ricotta Gnocchi with Roasted Cherry Tomatoes and Spinach

Enjoy a light yet satisfying dish featuring tender ricotta gnocchi baked with a burst of roasted cherry tomatoes, fresh spinach, and a creamy blend of extra ricotta and Parmesan that comes together with a harmonious balance of flavors and textures.

NUTRITION

557kcal
Protein
32.9g
Fat
26.8g
Carbs
49.1g

SERVINGS

1 serving

INGREDIENTS

150 grams Ricotta Gnocchi

1/3 cup Part-Skim Ricotta (approx. 100g)

1/4 cup Grated Parmesan Cheese (approx. 28g)

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, toss the cherry tomatoes with olive oil, a pinch of garlic powder, salt, and pepper. Roast in the oven for about 10 minutes until they begin to soften.

  • 3

    Meanwhile, bring a pot of water to a gentle boil and cook the ricotta gnocchi until they float to the surface (approximately 2-3 minutes). Drain the gnocchi.

  • 4

    In a small baking dish, combine the cooked gnocchi with the roasted cherry tomatoes and fresh spinach. Add dollops of part-skim ricotta evenly over the top, then sprinkle the grated Parmesan cheese.

  • 5

    Season with a little extra salt and pepper if desired, and place the dish back in the oven for an additional 10 minutes until everything is heated through and the spinach wilts.

  • 6

    Remove from the oven and serve immediately, enjoying the warm, comforting flavors of this dish.