Silky Ricotta Gnocchi with Sautéed Spinach and Blistered Tomatoes

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

Silky Ricotta Gnocchi with Sautéed Spinach and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Silky Ricotta Gnocchi with Sautéed Spinach and Blistered Tomatoes

Enjoy a light yet satisfying dish featuring soft ricotta gnocchi tossed with vibrant, sautéed spinach and blistered cherry tomatoes. Finished with a hint of grated Parmesan, this meal offers a delightful balance of creamy, savory goodness and fresh, bright flavors.

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NUTRITION

569kcal
Protein
38.6g
Fat
26.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup part-skim ricotta (186g)

2 large egg whites (66g)

30g whole wheat flour

2 cups fresh spinach (60g)

100g cherry tomatoes

20g grated Parmesan cheese

1/2 tsp olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    In a bowl, combine the part-skim ricotta, egg whites, and whole wheat flour with a pinch of salt and pepper. Mix until a soft dough forms.

  • 2

    On a lightly floured surface, gently knead the dough just until it comes together. Form the dough into a long log and cut it into 1-inch pieces to create gnocchi.

  • 3

    Bring a pot of salted water to a simmer. Carefully drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 4

    Heat the olive oil in a skillet over medium heat. Add the cherry tomatoes and cook until their skins begin to blister, about 3-4 minutes.

  • 5

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes. Season with a bit more salt and pepper.

  • 6

    Gently toss the cooked gnocchi into the skillet with the vegetables. Sprinkle with grated Parmesan cheese and mix until well combined.

  • 7

    Serve immediately, enjoying the contrast of the silky gnocchi with the tender spinach and burst of tomato flavor.

Silky Ricotta Gnocchi with Sautéed Spinach and Blistered Tomatoes

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

Silky Ricotta Gnocchi with Sautéed Spinach and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Silky Ricotta Gnocchi with Sautéed Spinach and Blistered Tomatoes

Enjoy a light yet satisfying dish featuring soft ricotta gnocchi tossed with vibrant, sautéed spinach and blistered cherry tomatoes. Finished with a hint of grated Parmesan, this meal offers a delightful balance of creamy, savory goodness and fresh, bright flavors.

NUTRITION

569kcal
Protein
38.6g
Fat
26.1g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

3/4 cup part-skim ricotta (186g)

2 large egg whites (66g)

30g whole wheat flour

2 cups fresh spinach (60g)

100g cherry tomatoes

20g grated Parmesan cheese

1/2 tsp olive oil

Salt and pepper to taste

PREPARATION

  • 1

    In a bowl, combine the part-skim ricotta, egg whites, and whole wheat flour with a pinch of salt and pepper. Mix until a soft dough forms.

  • 2

    On a lightly floured surface, gently knead the dough just until it comes together. Form the dough into a long log and cut it into 1-inch pieces to create gnocchi.

  • 3

    Bring a pot of salted water to a simmer. Carefully drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 4

    Heat the olive oil in a skillet over medium heat. Add the cherry tomatoes and cook until their skins begin to blister, about 3-4 minutes.

  • 5

    Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes. Season with a bit more salt and pepper.

  • 6

    Gently toss the cooked gnocchi into the skillet with the vegetables. Sprinkle with grated Parmesan cheese and mix until well combined.

  • 7

    Serve immediately, enjoying the contrast of the silky gnocchi with the tender spinach and burst of tomato flavor.