NUTRITION

SERVINGS

INGREDIENTS

3/4 cup part-skim ricotta cheese (185g)

1/3 cup all-purpose flour (40g)

1/4 cup low-fat milk (60g)

1 tsp extra virgin olive oil (5g)

2 tbsp grated Parmesan cheese (10g)

2 garlic cloves

1 tbsp fresh basil & parsley, chopped

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  In a medium bowl, combine the part-skim ricotta and all-purpose flour. Mix until a soft, slightly sticky dough forms. If needed, add a little extra flour to make the dough manageable.

• 3

  Shape the dough into small, bite-sized gnocchi pieces. Place them on a lightly floured baking sheet.

• 4

  Drizzle a small amount of olive oil over the gnocchi and roast in the preheated oven for 15-20 minutes, or until they are light golden and slightly crisp on the edges.

• 5

  While the gnocchi roasts, prepare the garlic cream sauce. In a small saucepan over medium heat, warm the extra virgin olive oil and add minced garlic. Sauté for about 1 minute until fragrant, being careful not to brown the garlic.

• 6

  Pour in the low-fat milk and bring to a gentle simmer. Stir in the grated Parmesan cheese until the sauce thickens slightly. Add the chopped fresh basil and parsley, stirring to combine.

• 7

  Once the gnocchi are roasted, transfer them to a serving dish and pour the warm garlic cream sauce over the top.

• 8

  Garnish with extra herbs or a light sprinkle of Parmesan if desired, and serve immediately.