NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Part-Skim Ricotta (approx. 180g)

1 large Egg

1/4 cup Whole Wheat Flour (approx. 30g)

1/2 cup Roasted Red Peppers (approx. 75g)

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Basil

Salt & Pepper to taste

PREPARATION

• 1

  In a bowl, combine the part-skim ricotta, whole egg, and whole wheat flour. Stir in a pinch of salt and pepper until a soft dough forms.

• 2

  Lightly dust a work surface with flour and gently knead the dough just until it comes together. Divide the dough into 4 portions and roll each portion into a long rope.

• 3

  Cut each rope into bite-sized pieces (about 1 inch each) to form the gnocchi. Set aside on a lightly floured tray.

• 4

  For the roasted red pepper sauce, heat the olive oil in a small saucepan over medium heat. Sauté the minced garlic for about 1 minute until fragrant.

• 5

  Add the roasted red peppers to the pan and stir, heating through for about 2-3 minutes. Season with a little salt and pepper.

• 6

  Optionally, blend the red pepper and garlic mixture for a smoother sauce or leave it chunky as preferred.

• 7

  Bring a pot of salted water to a boil. Carefully drop in the gnocchi. They are done when they float to the surface, usually in 2-3 minutes. Use a slotted spoon to remove them.

• 8

  Combine the gnocchi with the roasted red pepper sauce. Toss gently to coat each piece thoroughly.

• 9

  Finish the dish by garnishing with fresh basil. Serve warm and enjoy the vibrant flavors.