NUTRITION

SERVINGS

INGREDIENTS

0.75 cup potato gnocchi

0.5 cup shelled edamame

0.25 cup frozen peas

1.25 cup low-fat cottage cheese

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

PREPARATION

• 1

  In a high-speed blender, combine the cottage cheese, lemon juice, and garlic clove, processing until the mixture is completely smooth and velvety.

• 2

  Bring a medium pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, approximately 2-3 minutes.

• 3

  While the gnocchi cooks, heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.

• 4

  Drain the gnocchi and add them to the skillet, searing for 2-3 minutes until the edges are lightly golden and crisp.

• 5

  Reduce the heat to low and add the shelled edamame and frozen peas, stirring for 1-2 minutes until heated through.

• 6

  Pour the blended cottage cheese sauce into the skillet, stirring gently to coat the gnocchi and vegetables without allowing the sauce to boil.

• 7

  Season with sea salt and black pepper, then stir in the lemon zest and fresh parsley.

• 8

  Serve immediately while the sauce is warm and creamy.