Makes 4 servings
11 oz. fresh baby spinach leaves
½ cup whole-wheat flour
½ cups all-purpose flour
⅛ tsp grated nutmeg (optional)
1 cup part-skim milk ricotta cheese
¼ cup grated Parmesan cheese
1 small egg
¼ tsp salt
1 Tbsp olive oil
1 Tbsp unsalted butter
2 garlic cloves, thinly sliced
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
Recipe courtesy of Jennifer Iserloh, the Skinny Chef.