YOUR SOLIN GENERATED RECIPE
Silky Ricotta Gnocchi with Fresh Herb Marinara and Sautéed Spinach
Delight in light, pillowy ricotta gnocchi delicately crafted with whole wheat flour and egg white, bathed in a fresh herb marinara bursting with ripe tomatoes and basil, and accompanied by vibrant sautéed spinach finished with a sprinkle of tangy Parmesan. This dish perfectly marries comfort and freshness with every bite.
INGREDIENTS
1/2 cup part-skim ricotta cheese (125g)
1/3 cup whole wheat flour (40g)
1 egg white (33g)
1 cup crushed tomatoes (240g)
2 tbsp fresh basil (8g)
1 garlic clove (3g)
1 tsp olive oil (5g) for marinara
1 cup fresh spinach (30g)
1 tsp olive oil (5g) for sautéing
1/4 cup grated Parmesan cheese (28g)
PREPARATION
In a bowl, combine the ricotta cheese, whole wheat flour, and egg white. Mix until a smooth dough forms.
Lightly dust a clean surface with flour and gently knead the dough a few times. Roll the dough into a log and cut it into small pieces to form gnocchi.
In a saucepan, heat 1 teaspoon of olive oil over medium heat. Add minced garlic and sauté until fragrant. Stir in the crushed tomatoes and bring to a simmer. Add the chopped basil; season with salt and pepper to taste. Let the marinara simmer for 5-7 minutes.
In a separate skillet, heat 1 teaspoon of olive oil over medium heat. Add the fresh spinach and sauté until just wilted, about 2 minutes. Season with a pinch of salt.
Gently cook the gnocchi in a pot of boiling water for 2-3 minutes or until they float to the surface. Drain them and add to the marinara sauce, stirring gently to coat.
Plate the gnocchi with marinara and sautéed spinach, and finish with a sprinkle of grated Parmesan cheese on top. Serve warm and enjoy.