YOUR SOLIN GENERATED RECIPE
Creamy Ricotta Gnocchi with Spinach and Fresh Herbs
Indulge in delicate, pillowy gnocchi crafted from creamy part-skim ricotta, whole wheat flour, and egg, tossed with lightly sautéed spinach, garlic, and a medley of fresh herbs. This dish offers a harmonious blend of textures and flavors, perfect for a satisfying dinner that warms both body and soul.
INGREDIENTS
6 oz part-skim ricotta
1 large egg
1/4 cup whole wheat flour
1 cup fresh spinach
1 clove garlic
2 tbsp fresh mixed herbs (basil & parsley)
2 tsp olive oil
Salt and pepper to taste
PREPARATION
In a bowl, combine the part-skim ricotta, egg, whole wheat flour, a pinch of salt, and pepper. Mix until a cohesive dough forms.
Lightly dust a work surface with a bit of flour and transfer the dough. Gently knead just until smooth. Roll the dough into a log approximately 1 inch in diameter.
Using a knife, cut the log into 1-inch pieces to form the gnocchi. Optionally, press each piece lightly with a fork to create ridges.
Bring a large pot of salted water to a boil. Carefully add the gnocchi and cook until they float to the surface, approximately 2-3 minutes. Remove with a slotted spoon and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the fresh spinach to the skillet and cook until just wilted. Stir in the fresh herbs and season with additional salt and pepper if desired.
Gently toss the cooked gnocchi into the skillet with the spinach mixture ensuring they are evenly coated with the creamy ricotta sauce.
Plate the gnocchi and serve immediately, enjoying the tender, pillowy texture complemented by the vibrant, herbaceous flavors.