Fresh Ricotta Gnocchi with Herb-Roasted Tomatoes and Spinach

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

Fresh Ricotta Gnocchi with Herb-Roasted Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Fresh Ricotta Gnocchi with Herb-Roasted Tomatoes and Spinach

Enjoy a light yet satisfying meal featuring tender, pillow-like fresh ricotta gnocchi paired with sweet herb-roasted cherry tomatoes and wilted baby spinach. This dish bursts with fresh basil and aromatic herbs, offering a perfect blend of creamy texture and vibrant flavors.

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NUTRITION

541kcal
Protein
39.9g
Fat
17.9g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Fresh Ricotta (245g)

1/3 cup Whole Wheat Flour (43g)

1 large Egg White (33g)

1 cup Cherry Tomatoes (150g)

1 cup Baby Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine the fresh ricotta, whole wheat flour, and egg white. Stir until a cohesive dough forms.

  • 3

    Lightly flour a clean surface and gently roll the dough into a long log about 1/2 inch thick. Cut the log into small pieces to form the gnocchi.

  • 4

    Place the gnocchi on a lightly floured tray.

  • 5

    Toss the cherry tomatoes with olive oil, salt, pepper, and a few torn basil leaves on a baking sheet.

  • 6

    Roast the tomatoes in the preheated oven for about 10-12 minutes until they are soft and lightly caramelized.

  • 7

    While the tomatoes roast, quickly wilt the baby spinach in a pan over medium heat or add them fresh if preferred.

  • 8

    Gently combine the roasted tomatoes and spinach with the freshly made gnocchi. If desired, give the gnocchi a quick sauté in the pan for 1-2 minutes to lightly brown them.

  • 9

    Finish by garnishing with additional fresh basil and season with extra salt and pepper to taste before serving.

Fresh Ricotta Gnocchi with Herb-Roasted Tomatoes and Spinach

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

Fresh Ricotta Gnocchi with Herb-Roasted Tomatoes and Spinach

YOUR SOLIN GENERATED RECIPE

Fresh Ricotta Gnocchi with Herb-Roasted Tomatoes and Spinach

Enjoy a light yet satisfying meal featuring tender, pillow-like fresh ricotta gnocchi paired with sweet herb-roasted cherry tomatoes and wilted baby spinach. This dish bursts with fresh basil and aromatic herbs, offering a perfect blend of creamy texture and vibrant flavors.

NUTRITION

541kcal
Protein
39.9g
Fat
17.9g
Carbs
57.3g

SERVINGS

1 serving

INGREDIENTS

1 cup Low-Fat Fresh Ricotta (245g)

1/3 cup Whole Wheat Flour (43g)

1 large Egg White (33g)

1 cup Cherry Tomatoes (150g)

1 cup Baby Spinach (30g)

1 tsp Extra Virgin Olive Oil (5g)

1 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a mixing bowl, combine the fresh ricotta, whole wheat flour, and egg white. Stir until a cohesive dough forms.

  • 3

    Lightly flour a clean surface and gently roll the dough into a long log about 1/2 inch thick. Cut the log into small pieces to form the gnocchi.

  • 4

    Place the gnocchi on a lightly floured tray.

  • 5

    Toss the cherry tomatoes with olive oil, salt, pepper, and a few torn basil leaves on a baking sheet.

  • 6

    Roast the tomatoes in the preheated oven for about 10-12 minutes until they are soft and lightly caramelized.

  • 7

    While the tomatoes roast, quickly wilt the baby spinach in a pan over medium heat or add them fresh if preferred.

  • 8

    Gently combine the roasted tomatoes and spinach with the freshly made gnocchi. If desired, give the gnocchi a quick sauté in the pan for 1-2 minutes to lightly brown them.

  • 9

    Finish by garnishing with additional fresh basil and season with extra salt and pepper to taste before serving.