NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Low-Fat Ricotta (≈184g)

1/4 cup Whole Wheat Flour (≈30g)

1 large Egg White (≈30g)

2 tbsp Fresh Basil

1 clove Garlic

1/4 cup Nonfat Greek Yogurt (≈60g)

1/4 cup Low-Sodium Vegetable Broth (≈60g)

1 tsp Olive Oil (≈5g)

1 tbsp Grated Parmesan Cheese (≈5g)

1 cup Baby Spinach

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a bowl, mix together the low-fat ricotta, whole wheat flour, egg white, and chopped fresh basil. Season lightly with salt and pepper. Mix until a soft dough forms.

• 3

  On a floured surface, gently roll out the dough into a long, thin log. Cut the log into small pieces (about 1-inch in size) to form your gnocchi.

• 4

  Place the gnocchi pieces on a baking sheet lined with parchment paper. Drizzle lightly with a few drops of olive oil. Roast in the preheated oven for 12-15 minutes until they begin to turn golden.

• 5

  While the gnocchi roasts, prepare the garlic cream sauce. In a small saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.

• 6

  Add the low-sodium vegetable broth to the pan and let it simmer for 2-3 minutes.

• 7

  Reduce the heat to low and stir in the nonfat Greek yogurt and grated Parmesan cheese. Mix until smooth and heated through; do not allow it to boil.

• 8

  Toss the roasted gnocchi in the garlic cream sauce until evenly coated. Serve the dish over a bed of fresh baby spinach for added color and texture.