NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Part-Skim Ricotta

1 Large Egg

1 Egg White

40 grams Whole Wheat Flour

1/4 cup Fresh Basil (chopped)

2 Roasted Garlic Cloves

1/2 cup Cherry Tomatoes

1/2 tbsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

• 1

  In a mixing bowl, combine the part-skim ricotta, large egg, egg white, whole wheat flour, and chopped fresh basil. Season lightly with salt and pepper.

• 2

  Mix until a soft dough forms. If the dough is too sticky, add a little more flour until it holds together well.

• 3

  Turn the dough onto a lightly floured surface and gently roll into a log approximately 1-inch in diameter. Cut into 1-inch pieces to form gnocchi.

• 4

  Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

• 5

  For the sauce, heat the extra virgin olive oil in a small pan over medium heat. Add the roasted garlic cloves (smashed lightly) and sauté for 1 minute to release their flavor.

• 6

  Add the cherry tomatoes to the pan and cook for 2-3 minutes until they soften slightly. Season with a pinch of salt and pepper.

• 7

  Toss the boiled gnocchi in the roasted garlic and tomato sauce, ensuring they are evenly coated.

• 8

  Plate the gnocchi and garnish with additional chopped fresh basil if desired. Serve warm and enjoy your meal.