Ricotta and Parsley Gnocchi with Slow-Simmered Tomato Sauce with Red Wine

Gnocchi (NYOH-kee, NOH-kee), Italian for “dumplings,” can be made from potatoes or flour. It’s common for eggs or cheese to be added to the dough, plus finely chopped spinach is also popular. High-protein, low-carbohydrate, and all delicious, this pillowy pasta is stirred together in a bowl. You can form it into ropes, then cut, or take the quick route and simply drop teaspoonfuls of the mixture into boiling water. Sometimes, it feels good to work with this soft dough; other times, you just want to eat—quickly! With garlic, olive oil, red wine, and tomatoes in the sauce, you’ve got a delicious pasta dish that’s good for you, too. If you buy a jarred marinara sauce, be sure it’s low in sugar and free of preservatives.

Serves 4 • Prep Time: 25 minutes • Cook Time: 20 minutes

 

15  ounces low-fat ricotta

1/4  cup plus 1 tablespoon all-purpose flour, plus more for dusting

1/4  cup very finely chopped fresh Italian parsley

4  cups Slow-Simmered Tomato Sauce with Red Wine (recipe follows) or other marinara-style sauce, heated

1. Bring a large pot of salted water to a boil.
2. In a medium bowl, blend the ricotta with the flour and parsley until you have a firm but not stiff dough. To work by hand, transfer the dough to a floured surface. Divide into fourths and roll each fourth into a 1-inch wide rope, dusting with flour as necessary. Cut the rope into 1-inch pieces. Or use a very small scoop or a tablespoon to scoop out portions of dough. Drop into the boiling water, in batches. When the gnocchi float to the top, remove them with a slotted spoon to a plate or bowl and keep warm.
3. To serve, place 1 cup sauce on each plate and top with the gnocchi.

Calories 184 • Total Fat 8.5g • Saturated Fat 5g • Carbohydrates 13g • Protein 13g • Dietary Fiber 0g • Sodium 135mg

 

 

Slow-Simmered Tomato Sauce with Red Wine

 

On a weekend, make a big pot of this sauce. Enjoy it over pasta one night, then freeze the leftovers for easy weeknight meals to come. The combination of tomatoes, olive oil, and red wine is especially potent as it maximizes the lycopene your body can absorb. And the flavor is fabulous, too! The easiest way to chop tomatoes in a can is to carefully plunge your kitchen shears into an open can and start snipping. If you like, add browned ground turkey or texturized vegetable protein meatballs to the sauce after it is cooked.

Makes about 6 cups; serves 12 • Prep Time: 15 minutes • Cook Time: 3 hours

 

1/4  cup olive oil

2  large onions, chopped

4  large cloves garlic, finely chopped

2  (28-ounce) cans whole Italian plum tomatoes, chopped

1  (28-ounce) can tomato puree

2  cups dry red wine

1  cup water

1 teaspoon dried basil

Salt and freshly ground black pepper

1. Heat the oil in a large pot over medium-high heat. Sauté the onions and garlic for about 4 minutes, until transparent. Add the tomatoes, tomato paste, wine, water, and basil and bring to a boil. Reduce the heat, cover, and simmer for 3 hours. During the last hour, partially uncover the pot and let the sauce cook down until thickened. Season to taste.
2. For leftover sauce, let cool to room temperature. Place 2 cups of sauce in a freezer bag, mark and date the bag, and freeze for up to 3 months. To use again, let thaw, then warm in a saucepan.
3. Slow Cooker Method: Transfer the sautéed onions and garlic to a large-capacity slow cooker, and add the remaining ingredients, but omit the water. Cover and cook on Low for 6 to 8 hours, until the flavors have combined and the sauce has thickened.

Calories 50 • Total Fat 2g • Saturated Fat 0g • Carbohydrates 4g • Protein 0.5g • Dietary Fiber 1g • Sodium 5mg