Light Spinach Ricotta Gnocchi

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.