NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Part-Skim Ricotta Cheese (125g)

100g Mashed Potato

40g Whole Wheat Flour

1 Egg White (33g)

1/4 cup Extra Part-Skim Ricotta Cheese (62g)

2 Garlic Cloves

1 tsp Olive Oil

1/4 cup Fresh Basil, chopped

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

• 1

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

• 2

  Place the garlic cloves (in their skins) on a small piece of foil, drizzle with half the olive oil, and wrap loosely. Roast in the oven for 20 minutes until soft and fragrant.

• 3

  Meanwhile, in a large bowl, combine the ricotta cheese, mashed potato, whole wheat flour, and egg white. Mix until a smooth dough forms. If the dough is too sticky, add a touch more flour.

• 4

  Once the garlic is roasted and cooled, peel off the skins and mash the garlic into a paste. Stir in the remaining olive oil, lemon juice, chopped basil, salt, and pepper to craft a simple roasted garlic sauce.

• 5

  Divide the gnocchi dough into portions and roll each into long ropes on a floured surface. Cut the ropes into small 1-inch pieces. Optionally, use a fork to create ridges on each piece.

• 6

  Bring a large pot of water to a simmer. Drop the gnocchi in batches; they are done when they float to the top, usually in 2-3 minutes. Remove them with a slotted spoon.

• 7

  Toss the cooked gnocchi gently with the roasted garlic sauce until evenly coated.

• 8

  Serve immediately, garnished with extra basil or a light sprinkle of salt and pepper as desired.