NUTRITION

SERVINGS

INGREDIENTS

200g Cauliflower

1/2 cup Part-Skim Ricotta Cheese

1/2 cup Whole Wheat Flour

1 large Egg

1 tsp Olive Oil

2 tbsp Fresh Basil

2 tbsp Fresh Parsley

Salt (pinch)

Black Pepper (pinch)

PREPARATION

• 1

  Preheat your oven to 425°F (220°C). Toss the cauliflower florets with a drizzle of olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly golden.

• 2

  Allow the roasted cauliflower to cool slightly, then blend or mash until a smooth puree is formed.

• 3

  In a mixing bowl, combine the cauliflower puree with part-skim ricotta, whole wheat flour, and the egg. Stir in finely chopped fresh basil and parsley, and adjust seasoning with salt and pepper.

• 4

  Mix thoroughly until a soft dough forms. It should be slightly sticky; if needed, add a bit more flour to hold the dough together.

• 5

  Dust your work surface with a light sprinkle of flour and gently roll the dough into a log about 1-inch in diameter. Cut the dough into 1-inch pieces.

• 6

  Optional: For traditional gnocchi texture, use a fork to gently press each piece to create ridges.

• 7

  Bring a pot of lightly salted water to a boil. Add the gnocchi in batches; once they float to the surface, let them cook for an additional 30 seconds before removing.

• 8

  Serve the gnocchi warm, garnished with additional fresh herbs or a light drizzle of olive oil if desired.