YOUR SOLIN GENERATED RECIPE
Spinach Ricotta Gnocchi with Fresh Tomato Basil Sauce
Enjoy a light yet satisfying dish featuring tender, homemade spinach ricotta gnocchi tossed in a vibrant tomato basil sauce, accented by the lean protein of grilled chicken breast. This dish delivers a delightful blend of creamy and tangy flavors with a fresh herbal finish, perfect for a balanced meal any time of the day.
INGREDIENTS
1/3 cup part-skim ricotta cheese (80g)
1 cup fresh spinach (30g)
1/2 cup whole wheat flour (60g)
1 egg white
1 medium fresh tomato (123g)
1/4 cup fresh basil leaves (chopped, ~5g)
1 teaspoon extra virgin olive oil (5g)
1 garlic clove
3 ounces grilled chicken breast (85g)
PREPARATION
In a food processor, combine the ricotta cheese, fresh spinach, whole wheat flour, and egg white. Blend until the dough comes together.
Lightly dust a work surface with flour and gently knead the dough until smooth. Divide the dough into portions, roll into long logs, and cut into bite-sized pieces to form gnocchi.
Bring a pot of salted water to a simmer and cook the gnocchi until they float to the surface. Remove with a slotted spoon and set aside.
For the sauce, heat the olive oil in a pan over medium heat. Sauté the minced garlic for about a minute until fragrant.
Add the chopped tomato and simmer for a few minutes until softened. Stir in chopped basil, and season with a pinch of salt and pepper.
Plate the cooked gnocchi and spoon over the fresh tomato basil sauce.
Slice the grilled chicken breast and serve alongside or on top of the gnocchi for an extra protein boost. Enjoy your vibrant and balanced meal!