NUTRITION

SERVINGS

INGREDIENTS

0.75 cup low-fat ricotta cheese (~170g)

2 large egg whites (~66g)

0.33 cup whole wheat flour (~40g)

8 asparagus spears (~120g)

1 tsp olive oil (~5g)

2 tbsp fresh lemon juice (~30ml)

2 tbsp chopped fresh herbs (parsley & basil)

1 garlic clove, minced

Salt & pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Toss the asparagus spears with olive oil, salt, and pepper, then spread them on a baking sheet.

• 2

  Roast the asparagus in the preheated oven for about 12-15 minutes until tender and slightly crispy.

• 3

  In a bowl, combine low-fat ricotta cheese, egg whites, and whole wheat flour. Season lightly with salt and pepper. Stir until a smooth dough forms.

• 4

  Lightly dust a work surface with a pinch of flour and gently knead the dough until it just comes together. Roll the dough into long logs and slice into small, bite-sized pieces (gnocchi).

• 5

  Bring a large pot of salted water to a gentle boil. Carefully drop the gnocchi into the water. They are done when they float to the surface, approximately 2-3 minutes. Remove them with a slotted spoon.

• 6

  For the sauce, in a small bowl whisk together fresh lemon juice, chopped herbs, minced garlic, and a pinch of salt and pepper.

• 7

  Plate the cooked gnocchi and roasted asparagus. Drizzle the lemon-herb sauce over the top and serve immediately.