NUTRITION

SERVINGS

INGREDIENTS

1 cup Low-Fat Ricotta (200g)

1/3 cup Whole Wheat Flour (50g)

1 large Egg

2 cups Fresh Spinach (60g)

1 cup Fresh Tomatoes, chopped (180g)

1 clove Garlic

1 tsp Olive Oil

PREPARATION

• 1

  In a bowl, combine the low-fat ricotta, whole wheat flour, and egg. Lightly season the mixture with a pinch of salt. Stir until a smooth, cohesive dough forms.

• 2

  On a lightly floured surface, gently roll the dough into a long log about 1/2 inch thick. Using a knife, cut the log into 1-inch pieces. Optionally, use the back of a fork to gently press each piece and create the traditional gnocchi ridges.

• 3

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

• 4

  Heat the olive oil in a sauté pan over medium heat. Add the minced garlic and chopped fresh tomatoes, cooking until the tomatoes soften and form a light sauce, about 3-4 minutes.

• 5

  Add the fresh spinach to the pan and sauté with the tomato sauce until just wilted, about 2 minutes. Season with salt and pepper to taste.

• 6

  Gently toss the cooked gnocchi into the sauté pan with the spinach and tomato sauce, ensuring they are well-coated in the sauce.

• 7

  Plate the dish and serve warm, enjoying the fluffy texture of the gnocchi paired with the vibrant, fresh flavors of spinach and tomato.