NUTRITION

SERVINGS

INGREDIENTS

1/2 cup part-skim ricotta

1 whole egg + 2 egg whites

1/4 cup whole wheat flour

1/2 cup cherry tomatoes, halved

1 clove garlic, minced

3/4 tsp olive oil

2 tbsp grated Parmesan cheese

2 tbsp chopped fresh basil

Salt & pepper to taste

PREPARATION

• 1

  In a mixing bowl, combine the ricotta, whole egg, and egg whites until smooth.

• 2

  Sift in the whole wheat flour along with a pinch of salt and pepper. Mix until a soft dough forms.

• 3

  Lightly dust a surface with flour and gently knead the dough until it comes together. Divide the dough into smaller portions and roll into ropes, then cut into bite-sized pieces.

• 4

  Bring a pot of salted water to a simmer. Drop the gnocchi pieces into the water and cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and pat dry.

• 5

  While the gnocchi cooks, heat 3/4 teaspoon olive oil in a skillet over medium heat. Sauté the minced garlic until fragrant, then add the halved cherry tomatoes. Roast until the tomatoes begin to soften and blister, about 3-4 minutes.

• 6

  Add the cooked gnocchi to the skillet and gently toss to lightly sear and coat with the tomato garlic mixture.

• 7

  Plate the gnocchi and garnish with chopped fresh basil and grated Parmesan cheese. Adjust salt and pepper to taste and serve immediately.