NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Chickpea gnocchi

1 cup Low-fat cottage cheese

1 cup Zucchini

1 cup Red bell pepper

0.25 tsp Extra virgin olive oil

0.5 cup Frozen peas

2 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tbsp Fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and roast the diced zucchini and bell peppers on a parchment-lined tray with a pinch of salt until tender and slightly charred.

• 2

  While the vegetables roast, place the cottage cheese, garlic powder, salt, and pepper into a high-speed blender and process until the mixture is completely smooth and creamy.

• 3

  Cook the chickpea gnocchi in a pot of boiling water according to the package directions, then drain and pat dry to ensure a good sear.

• 4

  Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat and add the gnocchi in a single layer.

• 5

  Sear the gnocchi for 2-3 minutes per side until the exterior is golden brown and develops a satisfyingly crispy texture.

• 6

  Reduce the heat to low and stir in the roasted vegetables, frozen peas, and the blended cottage cheese sauce.

• 7

  Gently toss the mixture until the sauce is warmed through and coats the gnocchi evenly, taking care not to boil the sauce.

• 8

  Plate the gnocchi immediately and garnish with grated parmesan cheese and freshly chopped basil.