NUTRITION

SERVINGS

INGREDIENTS

3/4 cup Low-Fat Ricotta Cheese

1 Egg White

1/4 cup Whole Wheat Flour

1 cup Fresh Tomatoes (chopped)

1/4 cup Fresh Basil (chopped)

1 Garlic clove

1 tsp Extra Virgin Olive Oil (sauce)

1 cup Spinach

1 tsp Extra Virgin Olive Oil (for spinach)

3 tbsp Grated Parmesan Cheese

PREPARATION

• 1

  In a bowl, combine the 3/4 cup low-fat ricotta, egg white, and 1/4 cup whole wheat flour. Mix gently until a soft dough forms, being careful not to overwork the mixture for a tender gnocchi texture.

• 2

  Lightly dust a work surface with a bit of whole wheat flour and gently roll the dough into a rope approximately 1/2 inch thick. Cut the rope into bite-sized pieces to form the gnocchi.

• 3

  For the tomato basil sauce, heat 1 teaspoon of extra virgin olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, then add the chopped fresh tomatoes and 1/4 cup chopped basil. Simmer for about 5 minutes until the flavors meld. Season with a pinch of salt and pepper to taste.

• 4

  In another skillet, heat 1 teaspoon of extra virgin olive oil over medium heat. Add the spinach and a minced garlic clove if desired, and sauté until the spinach wilts, about 2-3 minutes.

• 5

  Bring a pot of lightly salted water to a boil. Gently add the gnocchi and cook until they float to the surface, approximately 2-3 minutes. Remove them with a slotted spoon.

• 6

  Combine the cooked gnocchi with the tomato basil sauce, toss gently to coat evenly, and plate the dish.

• 7

  Top with the sautéed spinach and finish with a sprinkle of 3 tablespoons of grated Parmesan cheese. Serve immediately and enjoy your nutritious, pillowy delight.