NUTRITION

SERVINGS

INGREDIENTS

1/2 cup low-fat ricotta (125g)

1/3 cup whole wheat flour (40g)

1 whole egg

2 egg whites

2 tbsp grated Parmesan cheese

1 tsp olive oil (for sauce)

1 clove garlic, minced

2 tbsp fresh mixed herbs (parsley & basil), chopped

1 tsp lemon juice

1 cup cooked baby spinach (180g)

1 tsp olive oil (for greens)

PREPARATION

• 1

  In a large bowl, combine the low-fat ricotta, whole wheat flour, whole egg, and egg whites. Mix until just combined, then gently fold in the grated Parmesan cheese.

• 2

  Lightly flour a work surface and form the dough into a log. Divide the log into small pieces and gently roll each piece into an oval shape to create pillowy gnocchi.

• 3

  Bring a large pot of salted water to a boil. Carefully drop in the gnocchi and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them and set aside.

• 4

  For the herb-garlic sauce, heat 1 tsp of olive oil in a pan over medium heat. Add the minced garlic and sauté briefly until fragrant, being careful not to burn it.

• 5

  Stir in the fresh mixed herbs and lemon juice, then add the cooked gnocchi to the pan. Gently toss to coat the gnocchi in the sauce.

• 6

  In a separate skillet, heat another tsp of olive oil over medium heat and add the baby spinach. Sauté the greens until just wilted, about 2 minutes, and season lightly with salt and pepper if desired.

• 7

  Plate the gnocchi alongside the sautéed greens. Serve warm, garnished with extra herbs or a dusting of Parmesan cheese if preferred.