NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Gluten-free gnocchi

1 cup Liquid egg whites

0.5 cup Non-fat Greek yogurt

1 cup Fresh baby spinach

0.5 cup Diced zucchini

0.5 cup Cherry tomatoes

1 tsp Extra virgin olive oil

1 tbsp Grated parmesan cheese

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Place the diced zucchini and cherry tomatoes on a baking sheet, drizzle with olive oil, and season with sea salt and black pepper.

• 3

  Roast the vegetables for 15 minutes until they are tender and slightly caramelized.

• 4

  While vegetables roast, heat a large non-stick skillet over medium-high heat and add the gluten-free gnocchi in a single layer.

• 5

  Sear the gnocchi for 3-4 minutes per side until they develop a golden-brown, crispy exterior.

• 6

  In a small bowl, whisk together the liquid egg whites and non-fat Greek yogurt until completely smooth.

• 7

  Lower the skillet heat to medium-low, add the minced garlic and roasted vegetables, and sauté for 1 minute.

• 8

  Add the baby spinach to the skillet and stir until it begins to wilt.

• 9

  Pour the egg white and yogurt mixture into the skillet, stirring continuously for 2-3 minutes until the sauce thickens into a creamy glaze.

• 10

  Remove from heat, sprinkle with grated parmesan cheese and dried oregano before serving hot.