Baking time: 40 minutes Standing time: 15 minutesGnocchi—tender dumpling morsels—are Italian comfort food.
Preparation time: 20 minutes Baking time: 40 minutes Standing time: 15 minutes
¾ cup part-skim ricotta cheese
¼ cup fresh basil, thinly sliced
½ cup (2 ounces) grated reduced-fat mozzarella, divided
2 tablespoons (½ ounce) grated Parmesan cheese
1 egg, lightly beaten
3 cups Basic Tomato Sauce
1 package (16 ounces) potato gnocchi
2 cups spinach leaves, thinly sliced
1. Preheat the oven to 400°F. Lightly coat a 1½-quart casserole or gratin dish with vegetable oil spray and set aside.
2. In a small bowl, combine the ricotta, basil, ¼ cup of the mozzarella, Parmesan, and egg. Stir until blended. Set aside.
3. Spread a thin layer of the tomato sauce in the reserved dish. On top of the sauce, layer half of the gnocchi and spinach. Using half of the ricotta mixture, place small dollops on top of the spinach. Cover with another thin layer of sauce. Repeat the process, ending with sauce. Sprinkle on the remaining ¼ cup mozzarella.
4. Bake for 40 minutes, or until the top is bubbly and the cheese is lightly browned. Let stand for 15 minutes before serving.
MAKES 6 SERVINGS
Per serving: 250 calories, 25 g carbohydrate, 11 g protein, 12 g fat, 6 g saturated fat, 65 mg cholesterol, 400 mg sodium, 4 g fiber
Carbohydrate Choices: 2
Dietary Exchanges: 1 starch, 1½ vegetable, 1 meat, 2 fat
