NUTRITION

SERVINGS

INGREDIENTS

6 oz Part-skim Ricotta Cheese

1/4 cup Whole Wheat Flour

2 large Egg Whites

1 tsp Olive Oil

1 cup Cherry Tomatoes

1/4 cup Fresh Basil

1 clove Garlic

Salt & Pepper to taste

PREPARATION

• 1

  In a bowl, combine the ricotta cheese, whole wheat flour, and egg whites. Mix gently until a soft dough forms.

• 2

  Dust a clean surface lightly with flour and transfer the dough. Knead very gently until it comes together, being careful not to overwork it.

• 3

  Divide the dough into 4 equal portions and roll each piece into a long rope about 1/2 inch thick. Cut each rope into small 1-inch pieces to form gnocchi.

• 4

  Bring a large pot of salted water to a simmer. Gently drop in the gnocchi and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and set aside.

• 5

  In a skillet, heat olive oil over medium heat. Add minced garlic and sauté briefly until fragrant, about 30 seconds.

• 6

  Add the halved cherry tomatoes and cook until they begin to soften, about 3-4 minutes. Season with salt and pepper.

• 7

  Gently add the cooked gnocchi to the skillet, tossing to coat them in the tomato basil sauce. Stir in the fresh basil just before serving.

• 8

  Serve warm and enjoy your light but satisfying meal.