NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese (150g)

0.33 cup whole wheat flour (43g)

3 large egg whites (99g total)

1 medium fresh tomato (123g)

0.25 cup fresh basil

2 teaspoons olive oil (10g total)

2 cups baby spinach (60g)

1 clove garlic

Salt and pepper to taste

PREPARATION

• 1

  In a bowl, combine part-skim ricotta, whole wheat flour, and egg whites. Season lightly with salt and pepper, then mix until a soft dough forms.

• 2

  Lightly flour a work surface and gently roll the dough into a log about 1-inch in diameter. Cut the log into small pieces (about 1-inch each) to form the gnocchi.

• 3

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

• 4

  For the tomato-basil sauce, chop the fresh tomato and combine with the chopped basil. In a pan, warm 1 teaspoon of olive oil over medium heat and add minced garlic. Sauté the garlic for about 1 minute until fragrant, then add the tomato and basil mixture. Let it simmer for 3-4 minutes, seasoning with salt and pepper.

• 5

  In another small pan, heat the remaining teaspoon of olive oil. Add the baby spinach and sauté quickly until just wilted, about 1-2 minutes.

• 6

  Toss the cooked gnocchi gently into the tomato-basil sauce to coat, then plate the dish and top with the sautéed spinach.

• 7

  Serve warm and enjoy your fresh, homemade meal!