NUTRITION

SERVINGS

INGREDIENTS

4 oz Shrimp

1/3 cup Part-Skim Ricotta

1/4 cup Whole Wheat Flour

1 tbsp Fresh Basil (chopped)

1 tbsp Fresh Parsley (chopped)

1 cup Cooked Spinach

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Salt & Pepper to taste

PREPARATION

• 1

  Prepare the gnocchi dough by mixing part-skim ricotta, whole wheat flour, chopped fresh basil and parsley, and a pinch of salt and pepper in a bowl until a soft dough forms.

• 2

  Lightly flour a work surface and roll the dough into a log shape. Cut the log into 1-inch pieces and gently press each piece with a fork to create ridges.

• 3

  Bring a pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove and set aside.

• 4

  Season the shrimp with salt, pepper, and a bit of lemon juice. In a nonstick skillet, heat the olive oil over medium heat and add the minced garlic. Sauté until fragrant, then add the shrimp and cook until pink and opaque, about 2-3 minutes per side.

• 5

  In another pan, lightly sauté the cooked spinach (if additional warming is desired, toss with a touch of olive oil, salt, and pepper).

• 6

  Finish the shrimp by drizzling with remaining lemon juice and tossing to coat.

• 7

  Plate the dish by layering the freshly boiled ricotta gnocchi with sautéed spinach and top with the lemon-garlic shrimp. Garnish with extra fresh herbs if desired and serve immediately.