NUTRITION

SERVINGS

INGREDIENTS

150 grams Cauliflower

124 grams Part-Skim Ricotta Cheese (1/2 cup)

1 large Egg

14 grams Almond Flour (2 tbsp)

62 grams Nonfat Greek Yogurt (1/4 cup)

1 teaspoon Olive Oil

2 tbsp Mixed Fresh Herbs (Basil & Parsley)

Salt and Black Pepper (to taste)

PREPARATION

• 1

  Preheat your oven to 425°F. Toss the cauliflower florets with olive oil, a pinch of salt, and some of the mixed herbs. Spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

• 2

  Allow the roasted cauliflower to cool slightly, then transfer to a bowl and mash lightly to break up the florets, leaving some texture.

• 3

  In a large mixing bowl, combine the mashed cauliflower with part-skim ricotta, nonfat Greek yogurt, almond flour, and the egg. Add the remaining chopped herbs, salt, and pepper.

• 4

  Mix well until a cohesive dough forms. If the mixture is too wet, incorporate a little extra almond flour until a soft, pliable dough is achieved.

• 5

  Lightly flour a work surface and gently roll the dough into logs. Using a bench scraper or knife, cut the logs into bite-sized gnocchi pieces.

• 6

  Bring a pot of water to a boil and add a pinch of salt. Drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Remove them with a slotted spoon.

• 7

  Serve warm, garnished with a drizzle of olive oil and a sprinkle of fresh herbs.