Spinach Gnocchi

Makes 4 servings

11 oz fresh baby spinach leaves
¼ cup hot water
½ cup whole-wheat flour
½ cups all-purpose flour,
plus ¼ cup for dusting
18 tsp freshly grated nutmeg (optional)
1 cup part-skim milk ricotta cheese
¼ cup finely grated Parmesan cheese
1 small egg
¼ tsp salt

1 Tbsp olive oil
1 Tbsp unsalted butter
2 garlic cloves, thinly sliced
1 cup low sodium chicken broth,
¼ cup grated Parmesan

Place the spinach and the hot water in a blender and blend until a chunky mixture forms. Place both types of flour and nutmeg (if using) in a large bowl. Whisk to combine. Make a well in the center. Add the ricotta, spinach, Parmesan, egg and salt. Using a wooden spoon, stir the ingredients in the well, incorporating flour from the edges until all the flour is incorporated. Use the remaining ¼ cup to dust a baking sheet where you’ll place the gnocchi after you cut them.

Divide the dough into four equal pieces and roll each piece into a 12-inch long log. Using a butter knife, cut each piece into a ½-inch gnocchi. Transfer to the flour-coated baking sheet. Repeat with remaining dough.

Fill a large stockpot with water and bring to a boil. Add gnocchi in batches and cook 4 to 5 until they float to the top and are cooked through. Transfer to a large bowl. Repeat until all the gnocchi are cooked. Prepare the sauce. Heat a large skillet over medium high heat. Add the olive oil and butter. Add the garlic and cook 1 minute, stirring often until the garlic is golden brown. Add the chicken broth and the gnocchi. Sprinkle with the Parmesan and serve immediately.

Nutrition Facts (per serving): calories 374,  fat 12 g (saturated fat 7 g), cholesterol 81 mg, protein 21 g, carbohydrates 46 g fiber 6 g, sodium 581 mg

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Jennifer Iserloh, the Skinny Chef, wants you to enjoy eating healthy at home.
See more of her recipes at HealthMonitor.com/content/recipes. Learn more about Jennifer at skinnychef.com


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