Light and Fluffy Ricotta Gnocchi with Fresh Tomato Basil Sauce and Sautéed Spinach

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

Light and Fluffy Ricotta Gnocchi with Fresh Tomato Basil Sauce and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Light and Fluffy Ricotta Gnocchi with Fresh Tomato Basil Sauce and Sautéed Spinach

Enjoy delicate, pillowy ricotta gnocchi crowned with a vibrant fresh tomato basil sauce and a side of garlicky sautéed spinach. This dish delivers a satisfying balance of flavors as the creamy, light gnocchi merges with the tangy sauce and the earthy spinach, finished with a gentle sprinkle of Parmesan for a touch of savory depth.

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NUTRITION

574kcal
Protein
33.4g
Fat
27.6g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

200g Part-Skim Ricotta Cheese

1 large Egg

40g Whole Wheat Flour

150g Fresh Tomatoes

0.5 teaspoon Olive Oil

5g Fresh Basil Leaves

1 clove Garlic

75g Fresh Spinach

10g Grated Parmesan Cheese

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PREPARATION

  • 1

    In a medium bowl, combine the ricotta cheese, egg, and whole wheat flour. Stir until a soft dough forms, adding a pinch of salt if desired.

  • 2

    Lightly dust a surface with a bit of flour and gently knead the dough just until it comes together. Divide the dough into portions and roll each into ropes about 1/2 inch in diameter.

  • 3

    Cut the ropes into 1-inch pieces to form gnocchi. Optionally, press lightly with a fork to create ridges that help hold the sauce.

  • 4

    Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, which should take about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 5

    For the tomato basil sauce, heat the olive oil in a small skillet over medium heat. Add minced garlic and sauté until fragrant, then add chopped fresh tomatoes. Cook for 3-4 minutes until slightly softened.

  • 6

    Stir in torn fresh basil leaves and season with salt and pepper to taste. Let the sauce simmer on low heat as you prepare the spinach.

  • 7

    In another pan, lightly sauté the spinach over medium heat (no additional oil needed or a light spray if preferred) until just wilted, about 2 minutes. Season with a pinch of salt.

  • 8

    Plate the warm gnocchi topped with the fresh tomato basil sauce and a side of sautéed spinach. Finish by sprinkling the grated Parmesan cheese over the dish.

  • 9

    Serve immediately while warm and enjoy the light and fluffy texture alongside the vibrant, fresh flavors.

Light and Fluffy Ricotta Gnocchi with Fresh Tomato Basil Sauce and Sautéed Spinach

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

Light and Fluffy Ricotta Gnocchi with Fresh Tomato Basil Sauce and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Light and Fluffy Ricotta Gnocchi with Fresh Tomato Basil Sauce and Sautéed Spinach

Enjoy delicate, pillowy ricotta gnocchi crowned with a vibrant fresh tomato basil sauce and a side of garlicky sautéed spinach. This dish delivers a satisfying balance of flavors as the creamy, light gnocchi merges with the tangy sauce and the earthy spinach, finished with a gentle sprinkle of Parmesan for a touch of savory depth.

NUTRITION

574kcal
Protein
33.4g
Fat
27.6g
Carbs
48.6g

SERVINGS

1 serving

INGREDIENTS

200g Part-Skim Ricotta Cheese

1 large Egg

40g Whole Wheat Flour

150g Fresh Tomatoes

0.5 teaspoon Olive Oil

5g Fresh Basil Leaves

1 clove Garlic

75g Fresh Spinach

10g Grated Parmesan Cheese

PREPARATION

  • 1

    In a medium bowl, combine the ricotta cheese, egg, and whole wheat flour. Stir until a soft dough forms, adding a pinch of salt if desired.

  • 2

    Lightly dust a surface with a bit of flour and gently knead the dough just until it comes together. Divide the dough into portions and roll each into ropes about 1/2 inch in diameter.

  • 3

    Cut the ropes into 1-inch pieces to form gnocchi. Optionally, press lightly with a fork to create ridges that help hold the sauce.

  • 4

    Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, which should take about 2-3 minutes. Remove with a slotted spoon and set aside.

  • 5

    For the tomato basil sauce, heat the olive oil in a small skillet over medium heat. Add minced garlic and sauté until fragrant, then add chopped fresh tomatoes. Cook for 3-4 minutes until slightly softened.

  • 6

    Stir in torn fresh basil leaves and season with salt and pepper to taste. Let the sauce simmer on low heat as you prepare the spinach.

  • 7

    In another pan, lightly sauté the spinach over medium heat (no additional oil needed or a light spray if preferred) until just wilted, about 2 minutes. Season with a pinch of salt.

  • 8

    Plate the warm gnocchi topped with the fresh tomato basil sauce and a side of sautéed spinach. Finish by sprinkling the grated Parmesan cheese over the dish.

  • 9

    Serve immediately while warm and enjoy the light and fluffy texture alongside the vibrant, fresh flavors.