NUTRITION

SERVINGS

INGREDIENTS

1/2 cup Low-Fat Ricotta Cheese (125g)

1/4 cup Whole Wheat Flour (30g)

1 Egg White (33g)

2 medium Roma Tomatoes (244g)

1 tsp Olive Oil (5g)

2 cloves Garlic

Handful Fresh Basil Leaves (5g)

1 cup Kale, chopped (67g)

1/2 tsp Olive Oil for greens (2.5g)

3 oz Grilled Chicken Breast (85g)

PREPARATION

• 1

  In a bowl, combine the low-fat ricotta cheese, whole wheat flour, and egg white. Mix until a smooth dough forms.

• 2

  Gently fold in a pinch of salt and a finely minced garlic clove to the dough. Knead lightly on a floured surface and shape into logs.

• 3

  Roll the logs into 1-inch pieces to form gnocchi. Set aside.

• 4

  In a saucepan, heat 1 tsp olive oil over medium heat. Add the remaining minced garlic and sauté until fragrant.

• 5

  Add chopped Roma tomatoes and cook until they break down into a fresh, chunky marinara. Stir in torn basil leaves and season with salt and pepper.

• 6

  In a separate pan, heat 1/2 tsp olive oil and quickly sauté chopped kale with a pinch of salt until just wilted.

• 7

  Meanwhile, bring a pot of water to a gentle boil. Cook the gnocchi in batches; they are done when they float to the surface, approximately 2-3 minutes. Remove with a slotted spoon.

• 8

  Plate the cooked gnocchi with a generous spoonful of marinara sauce, top with the sautéed kale, and add sliced grilled chicken breast on the side to boost protein.

• 9

  Garnish with additional basil if desired, and serve warm.