Light Spinach Ricotta Gnocchi |
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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I researched gnocchi recipes and came up with this one to cut down the fat and boost the fiber. WW Friendly! Ingredients:
10 ounces frozen chopped spinach |
1 cup low-fat ricotta |
1/3 cup fresh parmesan cheese, shredded |
1 large egg |
2 tablespoons whole wheat flour |
2 tablespoons all-purpose flour, may use less |
1/8 teaspoon garlic powder |
1/8 teaspoon pepper, freshly ground |
nutmeg, to taste |
all-purpose flour, for dusting |
Directions:
1. Set a large pot of heavily salted water to boil.
2. Take the spinach one handful at a time and squeeze it dry in a tea towel. Chop fine.
3. Combine the Spinach, ricotta, Parmesan, egg, and spices in a medium mixing bowl. Mix well.
4. First add whole wheat flour, then add 1 Tbs of AP flour and mix gently until dough comes together. Add the remaining Tb of flour if needed.
5. Dust work surface with flour and divide dough into 4 pieces.
6. Take a piece of dough and roll it out into a snake and cut into 1 pieces. Roll each piece along the back of a fork to give it a ridged texture. Repeat on remaining pieces of dough.
7. Drop formed pasta into the boiling water a few pieces at a time and cook until they float up to the surface. 1-2 minutes Fish out pasta with a slotted spoon or spider and set aside.
8. When all the pasta is cooked, top it with your desired sauce or butter and cheese.
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