NUTRITION

SERVINGS

INGREDIENTS

1.25 cups part-skim ricotta cheese (312g)

1 large egg

30 grams all-purpose flour

25 grams grated Parmesan cheese

2 roasted garlic cloves

1/2 cup crushed tomatoes

1 tsp extra virgin olive oil

2 tbsp fresh basil

Salt and black pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F for roasting the garlic.

• 2

  Wrap garlic cloves in foil and roast in the oven for about 20-25 minutes until soft and golden.

• 3

  In a bowl, mix the ricotta cheese, egg, flour, grated Parmesan, chopped fresh basil, salt, and pepper until a soft dough forms.

• 4

  Lightly dust a work surface with flour and gently knead the dough just until it comes together.

• 5

  Divide the dough into portions and roll each into long logs about 1/2 inch thick. Cut the logs into 1-inch pieces to form traditional gnocchi.

• 6

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

• 7

  Meanwhile, in a small saucepan, combine the crushed tomatoes, the roasted garlic (squeezed out of their skins), and olive oil. Simmer gently for 5 minutes. Adjust seasoning with salt and pepper.

• 8

  Plate the gnocchi and drizzle with the warm roasted garlic tomato sauce. Garnish with additional fresh basil if desired.